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Risotto Recipe

Ingredients

How to make it

  • Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in zucchini, and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.

Reviews & Comments 1

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    " It was excellent "
    Cosmicmother ate it and said...
    I've now made this a few times and I like to add some red or orange bell pepper to this dish, just for some added colour and flavour. I add it with the leeks. Delish! :)
    Was this review helpful? Yes Flag
    " It was excellent "
    Cosmicmother ate it and said...
    Delicious!!
    Added review to IMI, see link: Risotto
    March 2020
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The Cook

anchovyboudrainandchandralikmie PEMBROKE PINES, FL

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