Risotto - Zucchini
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 TB olive oil
  • ½ onion diced
  • ½ cup arborio (risotto) rice
  • ¼ cup vermouth
  • approximately 2-3 cups chicken or vegetable stock
  • 2 oz grated fresh parmesan (2 handfuls)
  • 2 zucchini squash roasted
  • 2 spoonfuls marinara
  1. Heat oil (or butter) in heavy pot or skillet. Add onion and cook for a minute or so until beginning to be translucent. Add rice. Stir to coat and saute briefly. When dry add vermouth. Stir. For the next 20 minutes cook on medium high. Adding stick by ladles just to cover rice, stirring periodically, and adding more stock when pan is almost dry. At the 18 minute mark, taste to make sure al dente, and add parmesan and squash. Add a very small amount of liquid if needed to incorporate. Toss. Serve. Top with a dollop of marinara.
Recipe by NextGoodMeal at http://nextgoodmeal.com/risotto-zucchini/