Zucchini Risotto

I have been feeling kind of down lately. I know it happens to everyone where we go through these times that life just isn’t going exactly how you want it and that is definitely the case for me.

I haven’t been able to control my emotions as much as I would like sometimes and that’s hard. I feel like all my emotions are right on the surface. I’m much more likely to be frustrated or mad or upset or cranky. I feel bad for Anthony because he gets the brunt of it, but I’m hopeful that he understands. Hopefully my attitude turns around soon.

I have been trying to make myself happy and nothing makes me happier than cooking things that I love. I have been really intimidated to make risotto even though I love to eat it. It just seemed complicated and like it would be hard to make. Plus, it does take a lot of effort and you do need to watch it constantly for awhile.

The results are just so delicious though and as someone who doesn’t eat dairy, this becomes so creamy without adding any dairy. It hits the spot. I used up the last of my old zucchinis from my garden that were going bad soon to make this and it did not disappoint. I would highly suggest making it soon.

Zucchini Risotto

Yields – 6 servings

Prep time – 10 minutes

Cook time – 30 minutes

Ingredients

  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 1/2 quarts chicken stock (use vegetable stock to make this vegetarian)
  • 1 medium yellow onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 medium zucchini, chopped
  • 1 TBSP olive oil
  • salt to taste

Directions

  1. Heat a pan over medium heat. Add your rice and cook it until it is opaque (only about 3 minutes).
  2. Add the garlic and onion and sauté them with the rice for about 3 minutes until they are beginning to become tender.
  3. Add the white wine and cook it until it is reduced by half, about 3 more minutes, making sure to stir it continually.
  4. Add 1/2 a cup of stock at a time stirring it in until it is absorbed and then add another 1/2 a cup of stock. Repeat this until you have 1/2 a quart remaining of stock. Make sure to stir the risotto constantly while you are adding the stock.
  5. Add the zucchini to the risotto with the last 1/2 quart of stock. Continue to stir and cook it until the zucchini is tender and your rice is al dente and creamy. Season with salt to taste.
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