Name: Zucchini Risotto Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 2 medium zucchini, grated; 1 cup Arborio rice; 4 cups vegetable broth; 1 small onion, diced; 2 cloves of garlic, minced; 1/2 cup grated Parmesan cheese; 2 tablespoons butter; Salt and pepper to taste

How To Make Zucchini Risotto

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Preparation: 15 minutes

Cooking: 35 minutes

Total: 50 minutes

Serves:

Ingredients

2 medium zucchini, grated
1 cup Arborio rice
4 cups vegetable broth
1 small onion, diced
2 cloves of garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper to taste

Instructions

Heat the vegetable broth in a pot and keep it simmering on low heat.
In a large pan, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and grated zucchini to the pan and cook for another 5 minutes, until the zucchini is tender.
Add the Arborio rice to the pan and stir to coat it with the butter and vegetables. Toast the rice for about 2 minutes.
Reduce the heat to medium-low. Begin adding the simmering vegetable broth to the pan, one ladleful at a time, stirring constantly until absorbed by the rice. Repeat this process until all the broth has been used and the rice is cooked al dente, about 25 minutes.
Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
Remove from heat and let the risotto rest for a few minutes before serving. Serve hot.