Zucchini Basil Risotto

Submitted by: katieiacobellis on August 20, 2012

A creamy rice dish, great any time of the year. Can be used as a main dish or great as a side dish as well.

Servings: 4-6        


4 cups chicken stock or broth
1/2 medium onion, chopped
2 cloves garlic, minced
1 zucchini, seeds removed and chopped small
1/4 cup parmesan cheese, grated
2 tablespoons basil, sliced into ribbons
1-1/4 cups arborio rice


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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