{Risotto with Zucchini}

Risotto with Zucchini

I recently rediscovered one of my favorite cookbooks–Great Food Fast from the Martha Stewart kitchen-when searching for inspiration in the kitchen this week. The thing I love the best about this book is that its organized by season and thus, uses the freshest of seasonal ingredients in its recipes. However, the recipe I’m sharing with you today is actually in the spring section, but the zucchini really did come fresh from the farmer’s market, I promise!

From the picture, you can obviously tell that our risotto turned out a bit different darker than most. The best explanation I have for this is that we used vegetable broth instead of chicken broth which I think tinted the color a bit. The flavor wasn’t altered at all.

This was definitely the perfect recipe to use some of the veggies I picked up at farmer’s this weekend!

Risotto with Zucchini Recipe

Serves 4     

Adapted from Great Food Fast by Martha Stewart

Print recipe!


2 cans (14.5oz each) reduced-sodium chicken broth (I used vegetable broth instead)

3 tablespoons butter (close your eyes!)

2 large zucchini, cut into 1/2 inch rounds

1/2 cup finely chopped onion

1 1/2 cups arborio rice

1/2 cup dry white wine

1/2 cup fresh parmesan cheese

1/4 cup chopped parsley

Salt and pepper, to taste


Heat the broth and 2 1/2 cups water in a saucepan over low heat. Meanwhile, melt 2 tablespoons of the butter in a saucepan over medium heat. Add the zucchini and season with salt and pepper. Cook, stirring often, until the zucchini is golden, about 8-10 minutes. Transfer the zucchini to a small plate or bowl.

Reduce the heat to medium-low. Add the onion and cook until soft, about 5 minutes. Season with salt and pepper, to taste. Raise the heat to medium. Add the rice and cook, stirring constantly, until translucent around the edges, about 3 minutes. Add the wine and cook until absorbed, about 2 minutes.

Cook the rice, adding 1 cup hot broth at a time (stir until almost all of the liquid is absorbed before adding more), until tender, about 25 minutes.

Add the zucchini back in and cook until warm. Remove from heat and top with the parmesan and parsley.



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