Why you’ll love this zucchini risotto
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.
If you’ve never made risotto before, please don’t be intimidated by this dish. In fact, risotto is one of the simplest things to make. It’s just a matter of taking your time and letting each addition of liquid absorb before moving on. And, all that stirring releases the starches from the rice, making it unbelievably creamy.
Searching for more zucchini recipes? creamy zucchini soup / zucchini muffins / chocolate zucchini muffins / potage aux legumes (creamy vegetable soup) / minestrone soup with meatballs
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Arborio rice – This is the most common rice used in risotto. It should be widely available, but check your organic section if you’re having trouble.
- Onion – I like to use sweet onion for this recipe, but a yellow or white onion will work just fine.
- White wine – Make sure you’re using a dry wine for cooking, preferably not a totally crappy wine either. If you can’t or don’t use alcohol, feel free to use more stock plus a tiny splash of lemon juice or vinegar (about 1 teaspoon).
- Stock/broth – You can use veggie or chicken stock for this recipe. Obviously, chicken stock won’t be vegan-friendly, but use what you have.
- Nutritional yeast – This is a substitute for cheese, and it’s really good in recipes like this where it can get all melted into the dish.
Melissa’s tips for recipe success:
- Warm your veggie stock – Using stock or broth that is warmed (or at the very least not cold) will speed up the absorption process. I like to measure mine in a large liquid measuring cup and warm it for a minute or two in the microwave – just till the glass is warm to the touch.
- Cook it low and slow – Risotto takes time. I recommend planning for 45 minutes, but sometimes it can cook faster depending on your stove, how often you stir and the temperature of your ingredients. Don’t crank the heat though. The more you cook and stir, the creamier the risotto will get.
- Don’t go too far from the stove – While you don’t have to watch your risotto as it cooks, it’s not a great idea to leave it for too long. It can easily stick to the pan if you want too long to stir it.
Frequently asked questions
This recipe would go really well with: pan fried lamb chops recipe / pecan crusted salmon / chicken pomodoro / mayonnaise chicken / arugula zucchini salad
Ingredients
- 3 tablespoon olive oil
- 1 small onion - diced (about 1/2 – 3/4 cup)
- 1 1/2 cup arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable or chicken broth
- 2 small zucchini - grated
- 1 tablespoon nutritional yeast - or 2-3 tablespoons vegan parmesan*
- Salt and pepper - to taste
Instructions
- Sauté the onion. Heat a large skillet to medium high. Add the olive oil and onion. Sauté until the onion is soft, stirring as often as you need to prevent sticking.
- Add the rice. Add the rice and stir to coat in the oil. Let the rice cook until it absorbs any excess oil.
- Add the liquids. Starting with the wine, add 1/2 cup of liquid at a time. For each addition, let the rice simmer and absorb all of it before adding the next 1/2 cup. Continue until all the liquid has been incorporated and the rice is tender.
- Stir in zucchini. While the rice cooks, shred the zucchini with a box grater. When all the broth has absorbed, add the zucchini to the pot and all it to cook. Liquids will come out of the zucchini, so allow the rice to soak it up, too.
- Season and serve. Before serving, stir in the nutritional yeast (you can also use vegan parmesan) and adjust the seasoning with salt & pepper, to taste.
