There's something truly comforting about a steaming bowl of warm risotto. The rich and creamy texture combined with the fresh and vibrant taste of zucchini and basil make this dish the ultimate comfort food.
Welcome to the Nommy kitchen! Today we are sharing a recipe for a tantalizing main dish - zucchini and basil risotto.
There's something truly comforting about a steaming bowl of warm risotto. The rich and creamy texture combined with the fresh and vibrant taste of zucchini and basil make this dish the ultimate comfort food.
Whether you are in search of a heart warming meal to share with loved ones, or simply want to indulge, this risotto is a great choice!
2 zucchini grated
1 handful basil sliced thinly
1/2 onion
3 cloves garlic
Arborio rice 3/4 cup
2 tbsp olive oil, 1 tbsp butter
3 cups low sodium vegetable stock (or chicken stock or water)
2 tbsp cream or half and half (optional)
1/2 cup parmesan or pecorino
Salt and pepper
In a wide, deep skillet sautée onion, garlic and rice in olive oil and butter until toasted.
Heat stock and bring to a simmer in a separate pot.
Add 1/2 cup stock to your rice at a time. Bring to a boil and keep stirring on medium until most of the liquid is absorbed. Continue adding 1/2 cup of stock at a time.
When rice is almost all the way cooked, add shredded zucchini, basil, and cream.
Add cheese and seasoning once cooked through, and stir. Serve immediately.
The risotto should be soupy. It will thicken as it rests.
