Zucchini & Lemon Risotto
4 tablespoons butter
1 tablespoon olive oil
2 shallots or 1 cup yellow onion, minced
1 cup arborio or carnaroli
½ cup dry white wine
2 garlic cloves, minced
3 cups chicken or vegetable broth, as needed (heat on low in a saucepan)
2 each zucchini; shredded on box grater
2 each lemons zest and juice
2 cups freshly grated parmesan cheese
Heat a large pan with a good amount of surface area over medium heat, add 1 tablespoon of butter and olive oil.
When the butter foams, add the onion to the pan until soft. Add the rice stirring constantly for 2 minutes. Add the wine and garlic stirring until the wine evaporates. Begin adding the hot broth just until it just covers ¼-inch above the rice, don’t stop stirring.
Keep adding the warm broth little by little for 12 minutes.
Add the zucchini, keep stirring. The zucchini will add a lot of moisture to the risotto so you might not need to add more broth. Keep stirring, adding broth if needed to keep things nice and moist until the risotto is cooked, it should take 20 minutes exactly.
Finish the risotto with the remaining butter, lemon zest and juice, Parmesan cheese and salt and pepper to taste.
Copyright 2025 by WPLG Local10.com - All rights reserved.
