1 quart low-sodium vegetable broth

2 tablespoons olive oil

1/2 medium yellow onion, finely chopped

3 medium garlic cloves, minced

Kosher salt

Freshly ground black pepper

1 cup Arborio or Carnaroli rice

2 medium zucchini, small dice

2 tablespoons finely grated Parmesan cheese, plus more for serving


  • In a small saucepan, bring the vegetable broth to a simmer over medium heat and keep warm.
  • Meanwhile, heat the oil in a large, wide saucepan over medium heat until shimmering. Add the onion and garlic and season with salt and pepper. Cook, stirring with a wooden spoon, until the onion has softened, about 5 minutes.
  • Add the rice and cook, stirring occasionally, until the kernels start to crackle, about 1 to 2 minutes. Pour a ladleful of broth over the rice and let simmer, stirring constantly, until the rice absorbs the broth and the bottom of the pot is nearly dry. Continue adding broth a little at a time, seasoning occasionally and stirring constantly, until the rice is nearly al dente, about 20 minutes.
  • Add the zucchini and continue to cook until the rice is tender on the outside but still has some resistance when you bite into it, about 5 minutes more. (You might not use all of the broth.) Stir in the Parmesan, taste, and season as desired. Serve with additional Parmesan.

Source: risotto-29343

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