Zucchini Risotto

Serves 4


3 tbsp. Desert Olive Farms EVOO
1 and a half cups Carnaroli or Arborio rice
2-3 zucchinis
A quarter cup Panchetta
3 cloves of Garlic
Half a white onion
A handful of parsley, finely chopped
4 and a quarter cups (1 Liter) of Vegetable or Chicken Broth
3 tbsp. Parmesan Cheese
2 tbsp. Butter
Salt and pepper
  1. Cut the Zucchini lengthwise into long quarters and then chop the quarters into cubes.
  2. Start boiling the broth in a sauce pan.
  3. Sauté the onion, garlic, and pancetta (optional) in the olive oil. Add the zucchini and rice to the onion mixture. Cook until the zucchini is golden and rice is slightly toasted. Slowly add the broth to the onion mixture about a ladle full at a time until the mixture is fully absorbed. This should take about 15-20 minutes.
  4. If you are adding the saffron, dissolve in a cup of the broth and then add to the risotto during the last 5 minutes of the risotto cooking. Cover and let stand for 2-4 minutes. Serve hot.
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