Zucchini Risotto
Risotto is always a treat, it's so creamy and comforting. You can't go wrong with a plain risotto with just Parmesan cheese, but it's also fun to find new things to add in there. This recipe is a very simple one. Risotto is easy to make, it is just a little tedious because it requires constant attention (stirring). So if risotto is all your making or everything else is under control, spend a little time making a warm, comforting pot of risotto, it's always worth it :)
In this recipe I used a red onion, only because that was all I had at home. I've always used a sweet onion for risotto, but the red onion still came out great! Your choice, the color of the red onion actually looked pretty paired with the green from the zucchini.
Ingredients
1 cup arborio rice
4-6 cups of chicken broth
1 zucchini, chopped
1/2 onion, chopped
1/2 cup parmesan cheese, plus more for sprinkling
2 tablespoons olive oil
ground black pepper
Instructions
Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the chopped onion and reduce the heat to medium. Cook, stirring occasionally, until onions begin to look translucent and become fragrant.
Add the rice, stir to coat with the oil and onion, and cook for about 2-3 minutes.
Start adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes (the last five or so minutes, add your zucchini, sprinkle with some pepper and a little salt. Just stir in and let cook in the risotto as you stir and continue with your final cup or so of broth and the stirring/absorbing process.
Once rice is tender and finished, add Parmesan cheese, stir well to combine.
Serve immediately, sprinkle more cheese on top if desired.
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