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Zucchini Basil Risotto

Posted By katieiacobellis On August 20, 2012 @ 1:03 am In All Recipes,Beans, Grains & Rice,Other Main Dish,Other Side Dishes,Vegetarian | No Comments

Bring stock to a simmer, and keep on back burner on low. Saute onion and garlic until soft, and add in rice. Cook rice until slightly transluscent. Stir in zucchini, and cook until just barely softened. Stir in one ladle of warm broth until absorbed. Continue to repeat until the rice is al dente; at this point, there should be about two ladles of stock left. Stir in cheese and basil. Right before serving, stir last ladle of broth but do not wait for it to absorb. Serve warm.


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