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Name: Summer Zucchini Risotto
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Rice
Ingredients: 4 tablespoons butter; 1 small white onion, finely chopped; 1 pound Arborio Rice; 4-6 cups unsalted chicken broth; 6 small zucchini; 1 handful fresh basil; 1 handful fresh Italian parsley; 5 tablespoons Parmesan, freshly grated; Extra virigin olive oil; salt and pepper to taste

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INGREDIENTS

4 tablespoons butter
1 small white onion, finely chopped
1 pound Arborio Rice
4-6 cups unsalted chicken broth
6 small zucchini
1 handful fresh basil
1 handful fresh Italian parsley
5 tablespoons Parmesan, freshly grated
Extra virigin olive oil
salt and pepper to taste

Servings

INSTRUCTIONS

1. Bring a pot of broth to a simmer and keep it warm on another burner as you cook.

2. Place 2-3 tablespoons of butter in a pot with enough depth to cook the rice. Melt over medium heat.

3. Add chopped onions and cook until wilted. Then add the rice and allow it to toast in the butter for a few minutes.

4. Turn the heat to medium high. Add four ladles of broth to the rice, then added the chopped zucchini. Allow the rice and broth to bubble and bowl until the rice absorbs most of the broth. Continue ladling in broth to rise, stirring all the while, and cook until the texture of the rice is just cooked through (usually around 20 minutes).

5. Turn off the heat and add the herbs. Stir in the cheese, then add the remaining butter and a dash of olive oil. Stir to combine and then allow the risotto to sit for a couple of minutes before serving.

Notes: The risotto is best eaten right after cooking. But it also makes a good leftover dish the next day. Pan-fry a thin pancake of the risotto with olive oil in a non-stick pan, and flip it over when a well-crisped skin develops.

NOTES

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Summer Zucchini Risotto

4 tablespoons butter 
1 small white onion, finely chopped 
1 pound Arborio Rice 
4-6 cups unsalted chicken broth 
6 small zucchini 
1 handful fresh basil 
1  handful fresh Italian parsley 
5 tablespoons Parmesan, freshly grated 
  Extra virigin olive oil 
  salt and pepper to taste

1. Bring a pot of broth to  a simmer and keep it warm on another burner as you cook.

2.  Place 2-3 tablespoons of butter in a pot with enough depth to cook the rice. Melt over medium heat.

3.  Add chopped onions and cook until wilted. Then add the rice and allow it to toast in the butter for a few minutes.

4.  Turn the heat to medium high.  Add four ladles of broth to the rice, then added the chopped zucchini.  Allow the rice and broth to bubble and bowl until the rice absorbs most of the broth.  Continue ladling in broth to rise, stirring all the while, and cook until the texture of the rice is just cooked through (usually around 20 minutes).

5.  Turn off the heat and add the herbs. Stir in the cheese, then add the remaining butter and a dash of olive oil. Stir to combine and then allow the risotto to sit for a couple of minutes before serving.

Notes: The risotto is best eaten right after cooking. But it also makes a good leftover dish the next day. Pan-fry a thin pancake of the risotto with olive oil in a  non-stick pan, and flip it over when a well-crisped skin develops.

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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: 8 Servings

Calories: 285
Calories from Fat: 66 (23%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.4g
Cholesterol 18.7mg		6 %
Sodium 119.2mg		4 %
Potassium 282.5mg		7 %
Total Carbohydrate 48g		14 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 45.4g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 285

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