Risotto – Zucchini
Risotto with Zucchini
by James Belardo
This wonderful risotto takes on a light and colorful tangent by using green zucchini and carrots (which help to give more orange color).
Ingredients
- 1 – 1.5 cups Arborio Rice
- 1 medium-large shallot (or 1/2-1/4 cup onions, finely diced + 2 – 3 cloves garlic)
- 2-4 Zucchini, depending on size. Dice 1/2 and slice and quarter the remaining 1/2
- 1 carrot, diced
- 1 cup dry white wine (Pinot Grigio)
- 4 cups Chicken stock (try our homemade version) or vegetable stick
- 1/2 lemon, juice
- 2-3 tbsp Olive Oil
- 1 or 2 tablespoons unsalted butter
- 1/3 cup grated Pecorino Romano
- Salt and pepper – to taste
Garnish
- Sprinkle with chopped flat-leaf parsley.
Directions
1. Heat 2 or 3 tbsp olive oil in a dutch oven and sauté the shallots (or onions and garlic) until translucent.
2. Add some butter, let melt and then add the diced zucchini and carrots, cook until tender
3. Add the Arborio rice, mix well until all grains are coated with the butter and oil and cook until the grains absorb the liquid and you can begin to smell the rice toasting.
5. Add the cup of white wine and allow the rice to absorb it, stir frequently.
6. You can add the sliced zucchini or leave it until you’ve added a cup or two of the stock, let them cook until they become slightly tender
7.Following the procedure, add the stock 1 cup at a time and wait for the rice to absorb before adding another cup.
8. Before the last cup of broth add the Pecorino Romano.
9. Add last cup of broth and cook until the risotto is as to the consistency of your liking, taste and salt and black pepper until you’re satisfied.
Garnish with fresh chopped flt-leaf parsley.
Enjoy!
The Grape Gourmet
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