This is a little stickier-looking than it ought to be, because this picture was taken after the leftover risotto was reheated. Ideally you should have a much creamier texture.
A couple of my friends were visiting recently, and we decided to try making a simple risotto. This recipe was originally from the True Batterwitch’s (Betty Crocker’s) cookbook, but being the person I am, I can never use a recipe without changing something about it, so this is my modified version. XD It’s very simple, and takes only about half an hour to make.
Zucchini-Parmesan Risotto
4 T. butter
4 T. olive oil
2 small onions, chopped
2 medium zucchini, chopped
2 large cloves garlic, minced
2 T. chopped fresh parsley
2 c. uncooked Arborio rice
1 c. vegetable broth
1 ½ c. grated parmesan cheese
2 c. vegetable broth
cayenne and black pepper to taste
- In medium saucepan, heat butter and oil over medium-high heat until butter is melted. Cook onion, parsley, zucchini, and garlic in oil mixture until onion and zucchini are tender.
- Stir in rice and cook, stirring occasionally, until edges of grains are translucent. Stir in 1 c. of broth and cook about 3 minutes, stirring constantly, until broth is absorbed.
- Reduce heat to medium and stir in 1 c. of remaining broth. Cook uncovered, stirring constantly, for about 5 minutes OR until broth is absorbed. Stir in remaining cup of broth and cook for about 8 minutes, stirring frequently, until rice is just tender and mixture is creamy (NOT sticky!).
- Stir in cheese and pepper, and serve!
Batterwitch 