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Zucchini Risotto

A deliciously creamy one-pot dish that includes zucchini, risotto, and cheese
5 from 1 vote
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Ingredients
  

  • 1 Cup Arborio Rice
  • 1 tbsp Butter or Olive Oil
  • 1 tbsp Minced Garlic or 3-4 garlic cloves finely minced
  • 1/2 Large Vidalia Onion finely diced
  • 1 Cup Shredded Zucchini I use a cheese grater to shred it
  • 1/4 cup White Wine optional
  • 4 Cups Chicken Broth plus a little extra
  • 1 Cup Pecorino Cheese
  • 5 leaves Fresh Basil sliced or diced
  • 1/4 tsp Sea Salt
  • black pepper a couple of shakes

Instructions
 

  • Add butter to a large saute pan. Once the butter is melted, add the diced onion and garlic. Stir until the onion becomes translucent.
  • Add the rice to the pan and stir to mix it with the onions and garlic. Add the wine and two cups of the broth and cook on medium heat until liquid is almost evaporated. Give this a good stir every couple of minutes.
  • Once the liquid is almost gone, continuing adding the broth one cup at a time. After you add the fourth cup of broth, add the zucchini at the same time. You should see that the dish is becoming very creamy.
  • Once the fourth cup of broth has evaporated, the risotto should be fully cooked. The risotto should be soft and creamy, but not watery. If you think the risotto is hard, add a little bit more broth, stir, and cook it for an additional 5 minutes.
  • Remove it from the heat and stir in the cheese and fresh basil. Then, taste it and add a little salt or pepper to taste. I like to save some of the cheese to use it as a topping when I plate the recipe.

Notes

I use a microplane to finely shred my pecorino into little cheese mountains. :)