Recipe: Perfect Risotto with thick slices of zucchini

Risotto with thick slices of zucchini. The zucchini in this recipe is sliced super-thin into strips, a delicious surprise. Chicken sausage, cauliflower, zucchini, and Parmesan cheese combine in this creamy and delicious low-carb keto risotto, perfect for any meal. Pasta with Roman cauliflower, ricotta and ham served on wooden plate with sackcloth napkin.

Rich in flavor, this savory vegetarian Zucchini Risotto is a great option for those who cannot or do not want to eat meat. Cooked in a white wine sauce, this risotto is full of sauteed onion, garlic and zucchini. Roasted zucchini and asparagus make the perfect topping for this creamy vegetable risot. You can have Risotto with thick slices of zucchini using 5 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Risotto with thick slices of zucchini

1. You need 1/2 large of onion.
2. Prepare 3 medium of zucchini.
3. Prepare 1 cup of grated parmesan cheese.
4. It's 5 cup of arborio rice.
5. You need 5 tbsp of olive oil extra virgin.

Risotto is so comforting yet elegant at the same time. I love that you can make it with virtually any kind of stock or broth you have on hand, stir in whatever vegetables you like, and top it with anything from roasted shrimp to big shavings of Parmesan cheese. Buying the right kind is key. I served them on top of the risotto, along with some slices of the unfried flowers as well.

Risotto with thick slices of zucchini instructions

1. Cut the zucchini in large cubes. Also the onions..
2. I like adding thinly sliced pieces of zucchini too..
3. Fry with the olive oil..
4. Add the rice and fry together with other ingredients for two minutes..
5. Add two ladles of chicken stock and let it dry, then add two more. Keep stirring at all times. (Risotto technique).
6. At the end, add a generous portion of grated Parmesan cheese. This bounds the risotto together. Serve more Parmesan cheese on the side..

Still another way to use the abundant zucchini from your garden! Risotto has a reputation as a risky endeavor requiring constant, slow stirring — and no shortcuts. But a little practice and the proper technique can open the Risotto is an Italian rice dish that uses a specific type of rice and cooking technique. Rice is first toasted, then cooked in hot liquid that is slowly added. That defeats the purpose of risotto.