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    You are in: Home / Recipes / Risotto With Zucchini and Parmesan Recipe
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    Risotto With Zucchini and Parmesan

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    50 mins

    0 mins

    JackieOhNo!'s Note:

    Still another way to use the abundant zucchini from your garden! Recipe can be doubled.

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    Units: US | Metric

    • 3 tablespoons butter
    • 2 medium zucchini, cut into 3/8x1-inch sticks
    • 3 cups chicken stock (approximately)
    • 1 large onion, chopped
    • 3/4 cup arborio rice
    • salt & freshly ground black pepper, to taste
    • 2/3 cup freshly grated parmesan cheese (preferably imported)


    1. 1
      Melt 1 T. butter in heavy medium saucepan over medium saucepan over medium-high heat. Add zucchini, and cook until beginning to soften, stirring frequently, about 3 minutes. Transfer to bowl; reserve saucepan (do not clean).
    2. 2
      Bring 3 cups broth to simmer in small saucepan. Reduce heat to lwo and keep warm.
    3. 3
      Melt remaining 2 T. butter in reserved medium saucepan over medium-low heat. Add onion and cook until tender, stirring occasionally, about 6 minutes. Add rice and stir until opaque, about 2 minutes. Add 1/2 cup broth. Adjust heat so liquid simmers slowly and cook rice until broth is absorbed, stirring occasionally. Continue adding broth, 1/2 cup at a time, until rice is just tender and creamy, stirring occasionally, about 25 minutes.
    4. 4
      Season with salt and pepper. Add zucchini and stir until heated through. Mix in cheese.

    Ratings & Reviews:

    • on January 21, 2011


      I love Risotto! I made half the recipe. This was delicious with the zucchini in it, I've never made it this way before. Made as posted using carnaroli rice. Heart-warming and very satisfying an a super cold winter day. Thanks for sharing Jackie. Made for Newest Zaar Tag (Winter).

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Risotto With Zucchini and Parmesan

    Serving Size: 1 (380 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 757.8
    Calories from Fat 290
    Total Fat 32.2 g
    Saturated Fat 18.1 g
    Cholesterol 85.9 mg
    Sodium 1196.2 mg
    Total Carbohydrate 86.5 g
    Dietary Fiber 5.3 g
    Sugars 14.0 g
    Protein 30.1 g

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