THE ZUCCHINI RISOTTO | MEVOLIFE
Today it’s all about the mains. Let us discuss one of my favorite main course dishes – THE ZUCCHINI RISOTTO. With very few ingredients to make with, this one is a sure shot winner for that easy and laid back dinner preparations. It’s so filling that all you would need along is something to gulp down with. This creamy yet not that heavy dish gets it’s color from the addition of crunchy zucchini and sun dried tomatoes. Off-course the basil does what it does best- lends a beautiful aroma to this dish. Unlike any other usually butter loaded risottos, this one is very light on the palette. This can be one of your GO-TO weekend meals which will enhance that quality time you will spend around the dinner table with the most special people.
7 cups vegetable or chicken stock
1 tbsp butter
1 medium onion, chopped
2 cups rice, uncooked
1/2 medium zucchini, thinly sliced
10 sun-dried tomatoes, softened and chopped
1 tsp dried thyme, crushed
6 tbsp freshly grated Parmesan/Mozzarella cheese
1 tbsp chopped fresh basil leaves, or to taste (optional)
Salt & ground black pepper to taste
1. Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
2. Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become “creamy” and slightly sticky, yet still firm in the center, or al dente.
3. When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.
Nutritional value per serve: Calories 353kcal, Fat 4g, Carbs 68g, Protein 9g
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