This zucchini risotto recipe is a delicious, vegetable-infused side dish for four or it can be served as a vegetarian main course for two.
On the nights that my husband has a hockey game, he is usually gone by 4 or 5 p.m. which leaves me alone for dinner. I usually just make a peanut butter and jelly to bring with me to the game or I eat whatever leftovers we have in the fridge. Sometimes, I’m in the mood for something a little more substantial, and this is usually my go-to. It’s a great way to use up that one last zucchini you have in the fridge. Plus, it can be a full meal for just one or two people. It’s also a great side dish for four. Since zucchini is plentiful this time of year, I thought now would be a good time to share tasty little dish.
Yield 4 servings
- 3 tablespoon olive oil
- 1 small onion, diced
- 1 1/2 cup arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 2 small zucchini, grated
- 1/4 cup grated pecorino romano or parmesan cheese
- Heat olive oil in a large frying pan over medium heat.
- Sauté the onion until translucent and add the rice, allowing it to absorb the remaining oil.
- Pour the white wine into the pan and allow it to absorb.
- Add the broth – a 1/2 cup at a time – allowing each addition be fully absorbed before adding the next.
- Once broth is incorporated, stir in the zucchini. Allow any liquids from the zucchini to absorb into the rice.
- Stir in the cheese and serve.