Risotto - Zucchini Recipe
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 This recipe for Risotto - Zucchini, by Sarah Patte, is from Recipes We Love to Make,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Sarah Patte
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Category: |
Category: |
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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
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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 |
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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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