Zucchini and Scamorza Risotto Recipe

Ingredients

• 1 cup Arborio rice
• 1 zucchini, diced
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 4 oz. Scamorza cheese, diced
• 2 tbsp. butter
• 2 tbsp. olive oil
• Salt and pepper

Instructions

1. Heat the broth in a saucepan and keep it hot over low heat.
2. In a separate pan, heat the olive oil and sauté the onions and garlic until softened.
3. Add the Arborio rice and cook until it’s lightly toasted, stirring constantly.
4. Pour the white wine into the pan with the rice and stir constantly until the wine is absorbed.
5. Start adding the hot broth to the rice mixture, one ladle at a time, stirring constantly and waiting until the broth is absorbed before adding more. This process will be repeated until all the broth is used and the rice is tender.
6. In the last 5 minutes of cooking, add the zucchini and diced Scamorza cheese into the pan and stir to combine with the rice.
7. Turn off the heat and add in the butter and Parmesan cheese and stir everything until it is creamy.
8. Season with salt and pepper as needed.
9. Serve hot and garnish with grated Parmesan cheese and chopped fresh herbs, if desired.

Verdict

This zucchini and Scamorza risotto is the perfect dish to impress your guests or to make on a cozy night in. The creaminess of the rice, the smoky flavor of the scamorza cheese, and the freshness of the zucchini make this dish a flavorful and satisfying meal.

Serving Suggestions

Serve this zucchini and Scamorza risotto as a main course, accompanied by a side salad or crusty bread. It pairs well with a glass of white wine or a light beer.