Zucchini Risotto {The Whole Family Will Love!}

5 Reasons To Love Zucchini Risotto

1. Wholesome and tasty. Made with rice, fresh zucchini, butter and Parmesan cream it turns out creamy, flavorful and super delicate at the same time.
2. Suitable for any occasion. It’s a perfect meal to prepare during the week but also great a big party gathering.
3. Kids-friendly. Zucchini risotto it always a win over kids who refuse to eat vegetables.
4. Year-round meal. You can get zucchini pretty much year-round in grocery stores, but of course take advantage and use them the most when they're in their peak season during the warm months.
5. Nutritious & easy to make. With just a few simple steps, makes a dish that is also particularly nutritious. Zucchini often top the chart as some of the healthiest veggies because they are packed with vitamins and antioxidants and contain hardly any calories. 

Ingredients You'll Need

• Rice - Carnaroli is the most classic, super versatile rice that works for any risotto. However to make the most delicious vegetable based risotto try using Vialone Nano rice. As an alternative you any of recommended risotto rice types.
• Zucchini - This risotto can be made with pretty much any type of zucchini, from globes to pale green ones. However, the long, dark green variant works best. Also, make sure you choose smaller zucchini with firm skin to get the best flavor. 
• Onion - any type of onion will work, yellow, white or purple. Another great alternative to onion is shallot or leek.
• Butter - unsalted butter, cold from the fridge
• Parmesan cheese - the best quality Parmesan cheese you can get. Parmigiano Reggiano or Grana Padano will be the best choice.
• Thyme (optional) - a sprig of fresh or dried thyme will enhance the flavor of your risotto, but feel free to skip it.
• Broth - classic homemade meat broth (brodo di carne) will make the most delicious risotto you’ve ever tried. But you can also use vegetable stock to make this zucchini risotto completely vegetarian or even water. Whatever liquid you decide to use it should be boiling hot when you add it to risotto.

Before You Start

• Wash zucchini, cut of the stems and cut into small cubes, approx size of a fingernail.
• Bring broth or other liquid to boil and keep it on slow simmer to keep it hot.
• Finely chop onion.
• Grate Parmesan cheese
• Make sure your butter is in the fridge. You can also place it in the freezer until you need to add it to risotto.

How To Make - Step By Step

• Add about ⅓ of all butter quantity OR a generous splash of extra virgin olive oil to a pan, add finely chopped onions.
• Saute for 2 minutes without letting it brown.
• Add zucchini cubes. Saute for a few more minutes.
• Turn up the heat and add white wine.

• Once wine has completely evaporated add rice.
• Give a nice stir and let rice warm up well in the pan.
  Once rice is hot, start adding hot broth, one laddle at a time.

IMPORTANT: Make sure to stir your risotto frequently. Add the next laddle of broth only once rice has absorbed almost all the liquid.

• Use as much broth as needed until rice is cooked. It's best to keep it slightly 'al dente', as in good Italian tradition.
• Turn the heat of and add cold butter.
• Stir well and add grated Parmesan cheese.

TIP: For an extra flavor kick tear a sprig of fresh thyme and stir into risotto a few minutes before adding the butter.

More Risotto Recipes To Try

• Saffron Risotto – super creamy and easy to make.
• Spinach Risotto - with fresh of frozen spinach. Easy, flavorful and full of nutrients!
• Porcini Mushroom Risotto – flavorful, fragrant and utterly delicious.
• Pumpkin Risotto – super creamy & comforting. Fall favorite!
• Pear Risotto With Gorgonzola & Walnuts - this pleasantly sweet, slightly tangy and super creamy risotto is a celebration of unique flavors and textures.
• Red Wine Risotto With Italian Sausage - delicate and creamy risotto paired with seasoned bites of Italian sausage cooked in red wine and flavored with fragrant herby fresh rosemary sprigs.
• Asparagus Risotto - bright, delicious risotto made with asparagus cream.