• Alison Elliott

White Wine Zucchini Risotto

Updated: Jan 13


3 Tbsp. Olive oil

1 Onion (chopped)

4 Garlic cloves (minced)

2 Medium zucchini (diced)

1 c. White wine

2 c. Arborio rice

6 c. Vegetable broth

1 1/2 c. Parmesan cheese

2-3 tsp. Salt

1 tsp. Pepper

Fresh basil for garnish (optional)

Heat the olive oil in a large pan on medium heat. Add the onion and garlic and sauté for 2-3 minutes. Add the zucchini and sauté for 3 minutes. Add the rice and sauté for 1 minute. Add 1/2 c. of white wine and cook it until it evaporates. Add the rest of the wine and cook it until it evaporates. Make sure to stir the mixture very frequently. After the wine is added, mix in 1/2 c. of broth. Stir the mixture as the rice absorbs the broth. Add another 1/2 c. of broth and repeat the process until all of the broth is used. This process will take 30 minutes. Stir in the salt, pepper, and Parmesan cheese. Serve with freshly chopped basil and additional Parmesan cheese.

Serving Size: 6

60 views0 comments

Recent Posts

See All