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Michael Symon's Zucchini Risotto

Zucchini Risotto Michael Symon
Creamy Rice with Vegetables
skill level
Easy
time
30-60min
servings
4
cost
$
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Zucchini Risotto Recipe: Creamy rice is studded with fresh zucchini, basil, and parsley.
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ingredients
  • 1/4 cup Extra Virgin Olive Oil (plus more to finish)
  • 1 1/2 cups Arborio Rice
  • 1 Yellow Onion (grated)
  • 1 Garlic clove (grated)
  • 1/2 cup White Wine
  • 2 quarts Vegetable Stock (heated until hot)
  • 2 medium Zucchini (small dice)
  • 1/2 pint Cherry Tomatoes (halved)
  • 3/4 cup Parsley leaves (chopped)
  • 3/4 cup Basil leaves (chiffonade)
  • freshly grated Parmigiano Reggiano (for garnish)
  • Salt and freshly ground Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/4 cup Extra Virgin Olive Oil (plus more to finish)
    1 1/2 cups Arborio Rice
    1 Yellow Onion (grated)
    1 Garlic clove (grated)
    Heat olive oil in a saucepot over medium-high heat. Add the rice and stir until thoroughly coated and opaque, about 3 minutes. Add the onion and garlic, and cook until softened, about 2 minutes. 
  • 2
    1/2 cup White Wine
    Add the white wine and cook until reduced by half and the alcohol smell is completely gone, about 2 minutes.
  • 3
    2 quarts Vegetable Stock (heated until hot)
    2 medium Zucchini (small dice)
    Salt and freshly ground Pepper
    Add a 4 to 6 ounce ladleful of the stock and cook, stirring, until the liquid is absorbed. Continue stirring and adding the hot stock a ladleful at a time, waiting until the liquid is absorbed each time before adding more. Fold in the zucchini with your last third of the stock and continue to cook until the rice is tender and creamy but still al dente, about 18 minutes. Season the risotto with salt and freshly ground pepper to taste.
  • 4
    1/2 pint Cherry Tomatoes (halved)
    3/4 cup Parsley leaves (chopped)
    3/4 cup Basil leaves (chiffonade)
    freshly grated Parmigiano Reggiano (for garnish)
    Remove from heat and immediately fold in the tomatoes, parsley, basil, and parmigiano, and finish with extra virgin olive oil. Serve, garnished with additional parmigiano.

    Helpful Tips:
    1. The process and technique of making risotto, the constant stirring, is what gives the risotto its delicious texture. There’s no butter or cream in this risotto -- the texture is the result of the cooking process.
    2. Sautee the rice in olive oil to open each kernel and allow the risotto to absorb more flavor.
    3. When using different vegetables, like heartier greens, put the veggies in earlier. The total cook time of the risotto should be about 18 minutes. Adding the zucchini in later allows for a little bit of texture.
 
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