Creamy Zucchini Risotto

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Cheese is the accent and not the main event to this garden fresh risotto.

Aborio is short grain Italian style rice, naturally gluten free. Serve as a summer main meal with grilled zucchini on the side.

It’s also the perfect accompaniment for seared scallops or grilled shrimp off the BBQ. If desired, top with lemon zest for an extra fresh punch of flavor.

1 cup aborio rice
3 Tablespoons extra virgin olive oil
1 cup onion, chopped
2 cloves garlic, minced
2 cups zucchini grated
1 Tablespoon fresh basil, chopped
4 cups vegetable broth, warmed
1/2 cup dry white wine
1/4 cup shredded parmesan or romano cheese

In a large saute pan, saute onion and garlic in olive oil until onion begins to soften. Add rice and saute for 2 minutes longer until rice is thoroughly coated. Add 1 cup zucchini and 1 cup broth and keep stirring until liquid is absorbed. Continue stirring adding 2 more cups broth, 1 cup at a time.

Add last cup of shredded zucchini, basil and wine (optional) or 1/2 cup water until liquid is absorbed. Rice should be soft and creamy. Add 1/2 cup water if more liquid is needed and saute until fully absorbed. Remove from heat, add cheese and sprinkle with more chopped fresh basil and lemon zest if desired. Serve.

 

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