Zucchini Risotto

Ingredients and Weight:

• Carnaroli or Arborio rice - 3 cups (450g)
• Zucchini - 4 large (700g)
• Onion - 1 large (150g)
• Garlic - 3 cloves (15g)
• White wine - 1 cup (240ml)
• Vegetable broth - 4 cups (960ml)
• Parmesan cheese - 1 cup (120g), grated
• Olive oil - 1/4 cup (60ml)
• Salt and pepper - to taste

Preparation Time:

10 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (out of 5, simple to difficult)

Preparation Method Steps:

1. Wash and dry the zucchini. Remove the ends and cut them into small cubes. Set aside.
2. Chop the onion and garlic finely.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the zucchini cubes and cook for another 5-7 minutes, stirring occasionally.
5. Add the rice to the skillet and stir to combine. Cook for 1-2 minutes, stirring constantly, until the rice becomes translucent.
6. Pour in the white wine and let it simmer until it evaporates.
7. Gradually add the vegetable broth, one ladleful at a time, stirring constantly. Wait for the rice to absorb most of the liquid before adding the next ladleful.
8. Continue adding broth and stirring until the rice is cooked through and creamy, about 25-30 minutes.
9. Once the rice is done, stir in the Parmesan cheese and season with salt and pepper to taste.
10. Let the risotto rest for 5 minutes before serving.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15g
• Protein: 20g
• Carbohydrates: 50g

Dish Characteristics:

• Creamy and savory
• Bursting with zucchini flavor
• Rich and flavorful
• Perfect for a special occasion
• Vegetarian and gluten-free (if you use gluten-free broth)

User Comments:

• "This risotto was absolutely delicious! The zucchini added a subtle sweetness and crunch that complemented the rice perfectly."
• "I'm not usually a fan of risotto, but this dish changed my mind. It was so creamy and flavorful, and the zucchini gave it a unique twist."
• "I highly recommend this recipe for anyone who loves zucchini or risotto. It's a perfect blend of flavors and textures."

Special Precautions and Tips:

• Use a heavy-bottomed skillet or pot to ensure the risotto cooks evenly.
• Stir the risotto frequently to prevent it from sticking to the bottom of the pan.
• If the risotto becomes too thick, add more vegetable broth.
• Let the risotto rest before serving to allow the flavors to develop.