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Risotto - Zucchini Recipe

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This recipe for Risotto - Zucchini is from Recipes We Love to Make, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cup arborio rice/risotto rice
2 zucchini cut julienne or coarsely shredded (you can use any veggie or meat you like...I use artichoke hearts...chicken...asparagus)
1T olive oil
4 T olive oil
1/2 cup chopped onion
garlic clove
1/2 cup white wine
5 cups chicken broth
1/2 cup parmesan cheese
Asiago Cheese - grated
Add Pepper to taste
Directions:
Directions:
Bring Chicken or veggie broth to a low gentle boil
Saute veggies, garlic, and 1 T olive oil and set aside
in a separate larger pan heat 4T olive oil and onions until transparent, but not browned. Then add risotto rice until coated.
Add 1/2 cup white wine and stir until absorbed
Add 1/4 cup of the broth at a time to the rice mixture stirring constantly until the broth is absorbed each time
Reserve 1/4 cup broth at the end to add before serving
After it has been cooking x 18 minutes add the veggie/garlic mixture to the rice
Continue to cook until the risotto is tender.

Add parsley, pepper, and 1/2 cup parmesan cheese.
Before serving add remaining broth

top with asiago cheese grated
Personal Notes:
Personal Notes:
You can use chicken, sausage, artichoke hearts, asparagus, or any other combination that sounds good to you.

 

 

 

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