Valleybrink Road | Recipes | Zucchini Risotto | Serves 4 1/4 cup extra virgin olive oil 1 medium onion, diced 1 small zucchini, diced 1 1/2 cup arborio rice 1 cup dry white wine 8 cups homemade chicken stock, heated until hot 4 tablespoons unsalted butter 3/4 cup freshly grated .

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Zucchini Risotto
Steps
1
2
3
4
5
Description

Risotto, one of those simple and satisfying dishes that always feels a bit decadent too. I used zucchini in this version but I also think you could substitute in fresh peas for a beautiful spring risotto as well.

Get Started
Step 1

In a large sauté pan, heat the olive oil over medium heat. Add the onion and cook for 4-5 minutes, until soft. Add the zucchini and cook for another 5 minutes, stirring occasionally. Season with sea salt. 

Next Step
2
Step 2

Add the rice, stir, and cook for 3 to 4 minutes until the rice is opaque. 

Next Step
3
Step 3

Add the wine and a ladleful of hot stock. Cook, stirring, until the liquid is absorbed. Continue stirring and adding the stock one ladle at a time, waiting until the liquid is absorbed each time before adding more liquid. Add liquid until the rice is tender but al dente and the risotto looks creamy, about 18-20 minutes.

Next Step
4
Step 4

Remove the pan from the heat. Stir in the butter and the parmigiano reggiano. Taste. Season with sea salt as necessary. Divide the risotto among four bowls. 

Next Step
5
Step 5

Drizzle with extra virgin olive oil and finish with black pepper. Serve with parmigiano reggiano and enjoy!

Done!
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Ingredients
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Shopping List
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Serves 4

  • 1/4 cup extra virgin olive oil
  • 1 medium onion, diced
  • 1 small zucchini, diced
  • 1 1/2 cup arborio rice
  • 1 cup dry white wine
  • 8 cups homemade chicken stock, heated until hot
  • 4 tablespoons unsalted butter
  • 3/4 cup freshly grated parmigiano reggiano, plus more for serving
  • sea salt
  • freshly ground black pepper