Risotto with Zucchini

Name: Risotto with Zucchini (Risotto alle Zucchine)
Total time: 50 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: 3 to 4 sprigs flat-leaf Italian parsley; 1¾ cups rice for risotto (Arborio, Carnaroli, or Vialone Nano); 1¾ cups rice for risotto (Arborio, Carnaroli, or Vialone Nano); 1¾ cups rice for risotto (Arborio, Carnaroli, or Vialone Nano); 1¾ cups rice for risotto (Arborio, Carnaroli, or Vialone Nano); ¼ cup freshly grated Parmigiano-Reggiano; 1 pound small zucchini; Freshly ground black pepper; Salt; 3 tablespoons butter; ½ small yellow onion; 6 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 6 cups water; 6 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 6 cups water; 6 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 6 cups water; 6 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 6 cups water

Risotto alle Zucchine

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
50 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Ingredients

1 pound small zucchini
½ small yellow onion
3 tablespoons

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Cut the zucchini into ½-inch chunks.
Peel and finely chop the onion. Put it in a heavy-bottomed braising pan with 2 tablespoons of the butter. Place over medium-high heat and