Indulge in the creamy goodness of this zucchini risotto that is bursting with flavors of fresh zucchini, savory Parmesan cheese, and fragrant basil. This comforting dish is perfect for a cozy night in and is sure to impress your family and friends.
Zutaten
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 cups vegetable broth
- 2 zucchinis, diced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Zubereitung
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the Arborio rice to the skillet and stir to coat the rice in the oil. Cook for 2-3 minutes until the rice is translucent.
- Pour in the white wine and cook until it has been absorbed by the rice.
- Begin adding the vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.
- After about 18-20 minutes, the rice should be creamy and al dente. Stir in the diced zucchinis and cook for an additional 3-4 minutes.
- Remove the skillet from heat and stir in the Parmesan cheese and fresh basil. Season with salt and pepper.
- Serve the zucchini risotto hot, garnished with additional Parmesan cheese and basil leaves if desired.