The base here is simple, but the flavor comes from patience, zucchini cooked slowly until richly golden. Once the rice goes in, it is finished in classic risotto style and stirred with butter, Parmesan, and parsley.
Risotto with Zucchini
The base here is simple, but the flavor comes from patience, zucchini cooked slowly until richly golden. Once the rice goes in, it is finished in classic risotto style and stirred with butter, Parmesan, and parsley.
Ingredients
Equipment
Method
- Soak zucchini in cold water, scrub clean, trim ends, and slice into 1/2 in (1.5 cm) disks.
- In a broad, sturdy pot, cook onion in all the oil over medium-high heat until translucent. Add garlic, let it lightly color, then add zucchini. Lower heat to medium-low and cook about 10 minutes, turning occasionally, then add a pinch of salt. Continue until zucchini is a rich golden color, about 15 minutes more.
- Keep the broth at a very slow, steady simmer near the risotto pot.
- Add 1 tbsp butter to the zucchini and turn heat to high. Add the rice and stir until the grains are coated.
- Add 1/2 cup (120 ml) simmering broth and continue cooking as for basic risotto, adding broth as needed.
- Cook until the rice is tender but firm, with barely enough liquid left for a somewhat runny consistency. Off heat, stir in pepper, remaining butter, and all the Parmesan until melted and clinging. Taste and correct for salt, mix in parsley, and serve with extra Parmesan.