Zucchini Risotto

Zucchini risotto is a must try for all Italian cuisine lovers.

This creamy and rich dish requires minimum effort and time. You can add a variety of vegetables to make it even healthier for your family.

Health Benefits

Tomato is a rich source of vitamins and minerals. A single tomato alone can make up for 40% of your daily vitamin C requirements. It also contains lycopene which is an antioxidant element. It eliminates free radicals that may lead to cancer and other chronic diseases.

Deficiency of vitamin A in the body leads to vision problems and night-blindness. Tomato is a great source of vitamin A that can improve your vision and treat many eye conditions.

Protein                 6 g

Carbohydrates  56 g

Dietary Fiber      3 g

Potassium           462 mg

Fat                         17 g

Sodium                456 mg

Cholesterol         31 mg

Ingredients

medium zucchini, thin sliced: 1/2

sun-dried tomatoes, softened and diced: 10

tablespoon butter, softened: 1

cups chicken stock or vegetable broth: 7

cups Arborio rice, uncooked: 2

medium onion, peeled and coarsely chopped: 1

garlic cloves, minced: 1

tablespoon fresh basil leaves, crushed: 1

teaspoon dried thyme, crushed: 1

teaspoon oregano: 1/2

teaspoon parsley leaves, chopped: 2

cup heavy cream: 1/4

Salt and ground black pepper (for taste)

cup parmesan or mozzarella cheese, freshly grated (optional): 1/2

How To Make Zucchini Risotto

Prepare Chicken Stock

1. Add leftover chicken bones, wings, and chicken cubes to a large pot filled with water.
2. Add vegetables such as onion, carrots, celery, garlic, and parsley for enhanced taste.
3. Cover the cooking pot with a lid and bring to a boil.
4. Reduce the heat and simmer for 4-5 hours.
5. If you want to preserve it for later, cook it for another 1-2 hours to make it more concentrated.

Zucchini Risotto

1. Melt butter in a saucepan at medium heat.
2. Add garlic, onions, and tomatoes to the saucepan and cook for 5 minutes until the onion pieces become translucent.
3. Add zucchini, oregano, basil leaves, thyme, and parsley and cook for 2 minutes.
4. Add cream. Stir and cook for another 5 minutes.
5. Meanwhile, cook rice in another cooking pot. It can take up to half an hour.
6. Add cooked rice to the saucepan and gradually add chicken stock while stirring continuously.
7. Season with salt and black pepper and simmer for 10 minutes.
8. Transfer zucchini risotto to a serving dish and sprinkle grated cheese.
9. Serve and enjoy!

Trivia

• Although many people believe tomato is a vegetable, it’s actually a fruit.
• There are over 10,000 varieties of tomatoes available around the world.
• Tomatoes are also available in yellow, pink, black, white, and purple colors.
• Tomatoes were introduced in Europe during the mid 1500’s.
• China is the largest tomato producer.