Recipe

Zucchini And Basil Risotto Recipe

Add Step-by-Step Photos	Minitindel / All my dishes 1 year, 6 months ago i love the creamy risotto dishes yum.......its just takes a little time to make ; but oh so worth it !!!!!! courtesy rice and risotto cookbook Prep:15m Cook:20m Servings:6	Minitindel
	pasta risotto

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lovemybird

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chefelaine

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Ingredients

6- 1/4 cups vegetable or chicken stock …simmering

4 tbsp basil- flavored extra virgin olive oil, plus extra for drizzling

2 tablespoon butter unsalted at room temp.

1 large onion, chopped

2 cups Arborio rice or carnaroli rice

4 tbsp zucchini, diced

1 yellow bell pepper, diced

½ cup dry white vermouth

2 garlic cloves, finely chopped

1 cup freshly grated Parmesan cheese

Handful fresh basil leaves torn plush a few to garnish

Directions

Heat half the oil in a large skillet over high heat. When very hot , but not smoking ; add zucchini ,and yellow bell pepper and stir fry for 3 minutes until lightly golden.

Stir in the garlic and cook for about 30 seconds longer. transfer the zucchini and peppers to a plate and set aside.

Heat the remaining oil in a large heavy based saucepan over medium heat. add the chopped onion and cook for about 2 minutes until softened

Add the rice and cook stirring frequently for about 2 minutes until the rice is translucent, and well coated with the oil

Pour in the vermouth, it will bubble and steam rapidly and evaporate almost immediately.

Add a ladleful about 1 cup, of the simmering chicken stock and cook stirring constantly, until the stock is absorbed.

Continue adding the stock about ½ ladle at a time, allowing each addition to be absorbed, before adding the next.

This should take 20-25 minutes.

The risotto should have a creamy consistency and the rice should be tender, but still firm to the bite.

Stir in the zucchini mixture with any juices, the butter, basil and parmesan cheese.

Drizzle with a little of the basil olive oil and garnish with basil

Serve hot

serves 6