Zucchini Risotto

As the cool autumn weather starts to make an appearance around the country, warm up with this tasty risotto. It is also a great way to use up some zucchini from the garden! For an optional protein hit, this risotto is delicious with chicken, prawns, or fish served on top.

Zucchini
Zucchini Risotto

Serves 2-3

Ingredients
  • 2-3 tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 large zucchinis, grated
  • ½ onion finely chopped
  • 1 cup arborio rice
  • 4 cups chicken stock (keep warm in a pot) + more if needed
  • Large handful grated parmesan + extra for serving
  • 50g butter 

 

Method
  1. Heat olive oil in a wide-based pan, add in crushed garlic, onion, and grated zucchini. Sauté for approx. 5 minutes or until veggies have sweated down.
  2. Move veggies to the side and add an extra tbsp of olive oil if necessary, add in 1 cup arborio rice and cook for 30 seconds, ensuring the rice gets coated in the olive oil.
  3. Add in stock, a little bit at a time, stirring often and scraping off the rice from the sides to ensure it cooks evenly. It should take approx. 20 minutes to add in all stock and for the rice to cook. 
  4. Once rice is cooked, remove from heat, add in parmesan and butter. 
  5. Serve immediately! 

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