Forget heavy, carb-laden risotto! This creamy zucchini risotto recipe offers a lighter, summery take on the classic Italian dish, bursting with fresh flavors and vibrant green hues. Packed with the goodness of zucchini, this recipe is surprisingly simple to make, even for novice cooks. The delicate sweetness of the zucchini perfectly complements the creamy Arborio rice, creating a harmonious balance that will delight your taste buds. It's a fantastic way to showcase the versatility of this often-underestimated vegetable, transforming it into a sophisticated and satisfying meal.
This vibrant and healthy dish is perfect for a light lunch, a satisfying dinner, or even a sophisticated appetizer. Ready to elevate your culinary skills and experience the magic of this delightful risotto? Let's dive into the simple, step-by-step instructions to create this creamy zucchini risotto masterpiece.
Tools Needed
- Small bowl
- Vegetable peeler
- Medium stock pot
- Large heavy bottomed stock pot
Ingredients
- Sundried tomatoes: 10 slices
- Hot water: Enough to cover tomatoes
- Onion: 1 medium
- Zucchini: ½ medium
- Fresh basil: 1 generous tablespoon
- Vegetable stock: 7 cups
- Butter: 1 tbsp
- Arborio rice: 2 cups
- Dried thyme: 1 teaspoon
- Parmesan or mozzarella cheese: 3 tablespoons
- Black pepper
Step-by-Step Instructions
Step 1. Prepare Ingredients & Stock
- Place them in a bowl with hot water to soften .
- Chop the onion and slice the zucchini using a vegetable peeler .
- Chop fresh basil .
- Drain the water from the sundried tomatoes and chop them .
- Heat the vegetable stock in a medium stock pot until boiling, then reduce to a simmer .
Step 2. Cook the Rice
- Melt butter in a large pot, add the chopped onions and cook for 5 minutes .
- Add Arborio rice and cook for 2 minutes until lightly toasted .
- Gradually add the simmering vegetable stock, stirring continuously, until absorbed .
- Continue adding stock and stirring until the rice is creamy and al dente .
Step 3. Add Vegetables & Seasoning
- Add zucchini, sundried tomatoes, and thyme. Stir to combine .
- Add more stock if needed until you reach a thick porridge consistency .
- Stir in basil and Parmesan or mozzarella cheese .
Step 4. Serve
- Divide into bowls and sprinkle with Parmesan cheese and black pepper .
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- Use plenty of extra vegetables like broccoli, sweet peas, and carrots .
Nutrition
- N/A
FAQs
1. Can I use other vegetables besides zucchini?
Absolutely! Try adding peas, asparagus, or even mushrooms for extra flavor and texture.
2. What if my risotto is too thick or too thin?
Too thick? Add a little more warm broth. Too thin? Simmer it uncovered for a few minutes to reduce the liquid.
3. Can I make this risotto ahead of time?
It's best served fresh, but you can prepare it up to a day in advance and reheat gently on the stovetop with a splash of broth.
This creamy zucchini risotto is a testament to the simple elegance of fresh ingredients and a touch of culinary creativity. Enjoy this light yet satisfying dish, perfect for any occasion, and savor the delightful blend of flavors and textures. Bon appétit!