zucchini risotto

“Can I have the recipe, Mom?”

Apart from that unusual request, AJ had three helpings. He leans more towards the carnivore end of the scale. I’m just slightly to the left of omnivore heading into vegetarian territory. Nope, not vegan. I’m not ready to give up meat or dairy! But to get back to this recipe, it is a good one. What’s not to like? It’s not quick and easy, but short-cuts would compromise the flavor I think. And to me, anything that calls for a broth or stock should include one made from scratch. I made a simple vegetable broth from two leeks, three medium carrots, an onion, bay leaf, a sprig of thyme, and the stems of a bunch of cilantro. I gently boiled the vegetables in 7 cups of water for 40 minutes. The risotto itself took 45 minutes to make. So no, this is not quick and easy, but well worth the effort last Sunday afternoon when I made it instead of indulging in restless snacking. The rice was creamy, the zucchini was crunchy, and the sun dried tomatoes added texture, color, and flavor.

Zucchini Risotto (adapted from allrecipes.com)

Ingredients:

6-7 cups vegetable or chicken stock, preferably home made
1 tablespoon butter
1 medium onion, chopped
2 cups Arborio rice, uncooked
1 medium zucchini, peeled and thinly sliced into rounds
10 sun-dried tomatoes, softened and chopped (if using tomatoes in oil, drain first)
1 teaspoon dried thyme, crushed
6 tablespoons freshly grated Parmesan (or mozzarella) cheese
1 tablespoon chopped fresh basil leaves, or to taste (optional)
Salt to taste
freshly ground black pepper to taste

 Preparation:

  1. Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
    Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted.
  2. On medium heat,  ladle in 1 cup of simmering vegetable stock to the rice, stirring continuously. When the liquid is absorbed, add another cupful of stock to the pan. Continue stirring. Repeat using up to 6 cups of stock. Risotto should be “creamy” and slightly sticky, yet still firm in the center, or al dente. If it isn’t tender, add a little of the 7th cup of stock.
  3. When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with (salt) and pepper to taste.

Cook’s Note: If using home-made vegetable broth, the dish might not be salty enough. Taste the rice and add salt to taste.

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