Zucchini Risotto
A creamy and delicious zucchini risotto packed with zucchini and parmesan! The perfect side for chicken cutlets, pork chops, or a snapper filet!
Servings: 6 servings
Calories: 254kcal
Cost: $10
Equipment
- 1 large saucepan
- 1 small pot
- 1 chef's knife
Ingredients
- 2 medium zucchini, sliced and halved
- 1 cup arborio rice
- ½ cup white wine
- 3 cups chicken broth
- 1 cup water
- 2 shallots, sliced
- 2 tablespoon extra virgin olive oil
- 1 cup parmigiano, grated
- 2 tablespoon fresh parsley, chopped
- ½ teaspoon salt
- ½ tsp pepper
Instructions
- Half the zucchini long ways and then slice into ⅛ inch slices. Then add water and chicken broth to a small pot over medium-low heat.
- Heat a large saucepan over medium-low heat. Add the olive oil to the pan. Stir in the shallots and saute for 2 minutes.
- Stir in the zucchini. Saute for about 8 minutes, stirring gently often. Season with half the salt and pepper.
- Once the zucchini is softened and slightly golden, add the arborio rice. Stir and combine. The arborio rice should toast on the pan for about 3 minutes.
- Pour in the white wine and bring to a simmer. Combine with the rice until almost completely absorbed. Transfer 1 cup of your chicken broth mixture, or a ladleful, from your small pot to the rice at a time. Stir well with the rice and simmer until completely absorbed before adding more. Stir the rice often, otherwise, it will stick to the pan.
- Continue this process for about 18-20 minutes. About ¾ of your liquid should be absorbed by now. Taste the rice. It should be al dente, soft but with a little snap, not crunchy. Add another ladleful of liquid if it still has a crunch.
- There should still be some liquid in the pan when you remove the pan from the heat. You want it to be similar to the consistency of an over-easy egg. If it isn't add a little more chicken broth before removing from the heat. Remove the pan from the heat. Add in the parmigiano, salt, pepper, and parsley. Toss well or stir to combine the parmigiano. Serve immediately.
Notes
- The zucchini is delicate and if you want to maintain some of its shape, stir gently.
- When toasting the rice, you will see a little white dot in the individual pieces of rice. This is a good indication that you can add the white wine.
- When risotto is finished, the texture should be loose and creamy, not overly sticky. Remove it from the heat and it should still have some liquid remaining. It's the right consistency if you can toss it in the pan.
- The best practice is to serve risotto on a warm plate so that it keeps its texture.
Nutrition
Calories: 254kcal | Carbohydrates: 31g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 1101mg | Potassium: 275mg | Fiber: 2g | Sugar: 3g | Vitamin A: 376IU | Vitamin C: 14mg | Calcium: 221mg | Iron: 2mg
