Zucchini and Herb Risotto - Weekend Recipe

Risotto (literally means "plump rice") is the most common rice dish made in Italy. Traditionally a Northern dish, its preparation is based on a technique of slowly adding a flavored broth to lightly toasted rice until it is cooked "al dente" and reaches a rich and creamy texture. It is typically made using Arborio rice, characterized by a short starchy grain, a key element for the velvety consistency of risotto.

This dish features zucchini and fresh herbs, and makes a comforting but healthy lunch choice. The herbed cheese at the end gives the dish a richer flavor with no need to add butter. Serve it with a simple caprese salad for a wonderful summer meal.

Zucchini and Herb Risotto

Extra virgin olive oil (enough to cover the bottom of a medium saucepan)

4 to 5 cups Vegetable stock

2 medium Zucchini, cubed

10 Sage leaves, chopped fine

1 Tbls. fresh thyme, minced fine

1/2 cup fresh Parsley, chopped

1/4 cup Onion, diced

2 cups Arborio rice

1/3 cup Parmigiano Reggiano

2 Tbls cream or goat cheese mixed with BYP Boursin Blend

Salt and Pepper, to taste

Directions:

Chop the herbs finely and place half in a medium saucepan with the olive oil, onion and a pinch of salt. Keep the rest of the herbs for later. Sauté until the onion is soft (not brown), then add the zucchini cut into small cubes. If you do not have canned or boxed vegetable stock, make some by adding two bouillon cubes into 4 cups of water. Set the broth aside and keep it hot for the entire cooking time. Add rice to the onion and zucchini mixture and toast it until it becomes translucent. Add a ladle of vegetable broth, stir in the rice, cover and simmer. Check every 5-10 minutes making sure the rice does not stick to the bottom of the pan. As the liquid absorbs, gradually add more broth. When the rice mixture is almost al dente but still has some liquid in it, add the other half of the herbs, half of the Parmigiano Reggiano and the herbed cheese cut into small pieces. Finish cooking the rice through until the broth is completely absorbed, and the risotto appears creamy and smooth. Mix well, adjust with salt and pepper to taste. Sprinkle the remaining grated Parmigiano Reggiano on top.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZucJul)

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals
November 2019 - Pies

December 2019 - Mocktails