suemunzlinger's Recipe

Zucchini Risotto

Category: Side dish

1 1/2 cup short grain, arborio rice
6 c chicken stock
2 medium zucchini, shredded
1 onion, chopped or grated
3 cloves garlic, pressed
1 T basil chopped
1/4 c parmesan
salt, pepper
olive oil, butter


Warm stock in a pot.
In a medium pot or dutch oven heat some olive oil and butter and saute onion.
Add garlic.
Next add rice and let toast and coat. Season with salt and pepper.
Ladle some stock and stir rice, when stock is nearly all absorbed add more stock. Do not have heat too high. Should low simmer not boil.
keep repeating the process,
I always taste to see if rice is tender and
I always need more liquid
Once the risotto is nearly done, stir in zucchini and let cook down (5 minutes or so, until zucchini is tender). Add the parm cheese, basil and butter. Stir.
(Can add peas if you like peas)

From Mehan