Guest guest Posted October 5, 2006 Report Share Posted October 5, 2006 Vegetarian Risotto with Zucchini Sam absolutely loves anything with Risotto or Rice in it. Ingredients 3 cups about vegetable stock 2 teaspoons olive oil 1/3 cup diced onions 1 teaspoon minced garlic 1 cup Arborio rice 1/2 cup freshly grated Parmesan cheese salt to taste freshly ground black pepper 2 small zucchini, cut into 1/2 " disks Cook:50 minutes (cooking time) Preparation Heat the stock in a saucepan and keep hot over low heat. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook for 2 to 3 minutes, until it turns translucent, about 5 minutes. Add the zucchini and cook until it becomes golden brown, about 10 minutes. Add the rice to the onion mixture, stir and turn the heat to low. Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy. Divide the risotto into serving dishes and sprinkle with the remaining cheese. Nutritional Analysis Servings 4 Calories 307, Fat 7g, Saturated Fat 3g, Protein 10g, Fiber 2g, Carbs 50g, Soduim 586mg ARE YOU READY FOR THE HOLIDAYS recipes_galore2006-holiday recipes_galore2006-Desserts Check them out Quote Link to comment Share on other sites More sharing options...
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