Zucchini-Parmesan Risotto

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

  1. 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.
  2. 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.
  3. 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!).
  4. Stir in cheese and pepper, and serve!