Creamy Italian Zucchini Risotto

Creamy Italian Zucchini Risotto, a creamy Risotto made with Zucchini, herbs, cream,freshly grated Parmesan. The perfect Italian Main Dish.

📝 Ingredients

• 2 tablespoon olive oil
• 3-4 small zucchini sliced
• 1/2 onion chopped
• 1 clove of garlic minced
• 1/2 teaspoon oregano
• 1/2 teaspoon parsley
• 1/4 teaspoon salt
• 1/4 cup water
• 1 1/2 tablespoons butter
• 1 1/4 cups uncooked arborio rice
• 4 1/2-5 cups vegetable broth (homemade or store bought)
• 1/4 cup heavy cream
• extra salt to taste
• 1-2 tablespoons grated parmesan cheese

👨‍🍳 Instructions

1. 1In a medium size pan add olive oil, zucchine, onion, garlic, oregano, parsley, salt and ¼ cup water, cook uncovered over medium low heat, stirring occasionally until the zucchini are tender (and a little golden) and water has evaporated, (approximately 15-20 minutes, after about 15 minutes if there is still a lot of water remaining turn heat up a little), when done, remove from heat and with a fork coarsely mash the zucchini mixture.
2. 2In a large pot add the broth and heat until hot.
3. 3Meanwhile, in a large pan on medium low heat melt the butter, add the rice and stir to combine, cook on medium heat for 30-45 seconds, then add continuously one cup at a time the broth as it evaporates and the rice cooks, (this can take up to 30 minutes) stirring often.
4. 4When rice is cooked make sure that it remains slightly moist and creamy, lower heat to very low, gently fold in the zucchini mixture (taste for salt, add if necessary). Remove from heat, gently fold in a tablespoon of butter and parmesan cheese until combined, add the cream, mix gently together, serve immediately with extra freshly grated parmesan cheese and fresh parsley if desired. Enjoy!
5. 5add the liquid a cup at a time (because you may not need all the liquid listed if your rice cooks quicker) and there should be a little liquid remaining in the rice when you add more liquid because you don't want the rice to stick to the pan.