Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a creative dish, zucchini risotto. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Zucchini Risotto is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Zucchini Risotto is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook zucchini risotto using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Zucchini Risotto:

1. Prepare 4 cups low sodium chicken broth
2. Make ready 1 cup arborio rice
3. Take 2 tbs olive oil
4. Get 2 tbs unsalted butter
5. Take 2 small zucchini
6. Make ready 1/4 cup grated parmesan cheese
7. Prepare to taste salt and pepper

Instructions to make Zucchini Risotto:

1. Slice zucchini on the bias to 1/4" thick slices. Heat chicken broth in a small sauce pan to almost boiling. Reduce heat, keep warm over low heat.
2. In a separate, medium sized sauce pan heat oil and butter over medium high heat. As soon as butter melts add zucchini.
3. Sautée until zucchini just begins to soften. For crisper zucchini remove from pan with slotted spoon to leave oil/butter behind and set aside. For ultra-soft zucchini that will blend into your risotto leave in pan to cook entire time.
4. Add rice to pan. Cook to toast lightly, stirring constantly. About 2 minutes. Reduce heat to medium low. Add one cup hot broth. Stir constantly until broth is mostly abdorbed.
5. Add the remaining broth one cup at a time allowing each addition to be absorbed before adding more. When final cup of broth is about 3/4 absorbed reduce heat to low and stir in parmesan.
6. If you removed zucchini from the pan: For medium-soft zucchini return to pan half way through cooking risotto. For firmest texture add with parmesan.
7. Taste before serving. Add salt and pepper if desired (I rarely add any cause the parmesan is usually salty enough). Enjoy!

So that is going to wrap this up for this simple food zucchini risotto recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!