Zucchini Risotto

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the onion and garlic, and cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
3. Stir in the diced zucchini, and cook for an additional 2-3 minutes, until the zucchini is just tender.
4. Add the Arborio rice to the pan, stirring until the rice is coated with oil and slightly toasted, about 2-3 minutes.
5. Add the white wine to the pan, and stir until it is absorbed by the rice.
6. Add 1 cup of the broth to the pan, and stir until the broth is absorbed by the rice.
7. Continue to add broth, 1 cup at a time, stirring constantly, until the rice is tender but still slightly firm, and the mixture is creamy, about 20-25 minutes.
8. Remove the pan from the heat, and stir in the Parmesan cheese and parsley. Season with salt and pepper to taste.
9. Serve immediately.

Serving suggestions:

• Pair this creamy risotto with a light salad of mixed greens for a refreshing and satisfying meal.
• Garnish with additional Parmesan cheese and fresh parsley for added flavor and visual appeal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with additional broth or water until creamy and heated through.

Verdict:

Zucchini risotto is a delicious and creamy dish that is perfect for a cozy night in or as a side dish for a special occasion. The combination of zucchini, Parmesan cheese, and Arborio rice creates a rich and satisfying flavor that is sure to delight your taste buds. Give this easy and flavorful recipe a try and impress your family and friends with your cooking skills.