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Risotto - Zucchini Recipe

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

Sarah Patte


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

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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