Risotto With Zucchini and Parmesan
"Still another way to use the abundant zucchini from your garden! Recipe can be doubled."
photo by lazyme
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
2-4
ingredients
- 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)
directions
- 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).
- Bring 3 cups broth to simmer in small saucepan. Reduce heat to lwo and keep warm.
- 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.
- Season with salt and pepper. Add zucchini and stir until heated through. Mix in cheese.
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Reviews
-
This was a great way to use some of the zucchini from my garden. It was a wonderful side dish to go with our Pork Chops in White Wine and Italian Style Vegetables. Thank you for sharing your recipe, JackieOhNo. We all liked liked it. -
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This was really good. My whole family enjoyed this. Thanks for sharing. -
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).
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
