Lemon Zucchini Risotto


I love the fresh, vibrant flavors of summer! After visiting our local Farmer's Market and getting some great looking baby zucchini, I decided to make a lighter, more summery version of my favorite risotto by adding a splash of lemon juice. Yummy!

Lemon Zucchini Risotto
Serves 6

1 cup shredded zucchini (about 1 medium)
1/2 cup shredded Parmesan cheese
3 cups of low-sodium chicken broth
1/2 cup white wine
1 cup of dry Risotto/ Arborio rice
1 tablespoon extra virgin olive oil
3 tablespoons butter
2 teaspoons lemon juice
1/2 cup finely chopped onion (or 1/2 tablespoon onion powder)
salt and pepper to taste

1. combine onion, oil, and butter and saute for 3 minutes
2. add risotto and saute for another 2 minutes
3. stir in one cup of broth and the white wine and continue cooking and stirring occasionally while simmering until broth is mostly absorbed
4. gradually stir in remaining broth one cup at a time, allowing liquid to be absorbed before adding more
5. add shredded zucchini and lemon juice with the last of the broth and after liquid has been mostly absorbed, remove from heat, stir in cheese and add salt and pepper to taste
6. serve and eat immediately!

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