No-Stir Zucchini Risotto: Difference between revisions
Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=[https://whattocook.substack.com/p/no-stir-zucchini-risotto WhatToCook.substack.com] |Yield= |Rating={{unrated}} }} === Ingredients === === Preparation === Category:Risotto Category:Zucchini" |
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|PrepTime= | |PrepTime=15 min | ||
|CookTime= | |CookTime=40 min @ 350° | ||
|Source=[https://whattocook.substack.com/p/no-stir-zucchini-risotto WhatToCook.substack.com] | |Source=[https://whattocook.substack.com/p/no-stir-zucchini-risotto WhatToCook.substack.com] | ||
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=== Ingredients === | === Ingredients === | ||
* 4 cups reduced-sodium chicken or vegetable stock, plus more as needed (or 4 cups water + 4 teaspoons chicken- or veggie-flavored Better Than Bouillon) | |||
* 2 shallots, minced | |||
* 4 garlic cloves, minced | |||
* 3 medium zucchini, grated | |||
* 2 cups arborio rice (you do not need to rinse it) | |||
* 1 cup grated Parmesan cheese (ideally freshly grated Parmigiano Reggiano) | |||
* 4 tablespoons butter | |||
* 1 large lemon, halved | |||
* Kosher salt and freshly ground black pepper, to taste | |||
* Fresh basil leaves, thinly sliced (optional) | |||
* Extra grated Parmesan (optional) | |||
=== Preparation === | |||
Preheat oven to 350°F. Position an oven rack in the middle of your oven. | |||
Add 4 cups chicken or vegetable stock to a large oven-proof heavy-bottomed pot or Dutch oven and bring to a boil over high heat. While it's coming to a boil, mince 2 shallots and 4 garlic cloves, and grate 3 medium zucchini. | |||
Once the stock is boiling, turn off the heat and stir in 2 cups arborio rice, the grated zucchini, and the minced shallots and garlic. Cover the pot (you can use a baking sheet if your pot doesn't have a lid) and transfer it to the oven. Bake for 40 minutes. | |||
Remove the risotto from the oven and stir in 1 cup grated Parm, 4 tablespoons butter, and the zest and juice of 1/2 the lemon. Season with kosher salt and freshly ground black pepper to taste (I didn’t need to add any salt!). If it's too thick, add a splash more stock (or water) to loosen it up. If it's too thin, just let it sit for a minute or two — the rice will continue to absorb the liquid. | |||
Serve the risotto on its own or topped with any meat. It’s very filling and wonderful on its own — don’t be afraid to go vegetarian! Garnish with extra grated Parmesan, lemon zest, and thinly sliced basil if you'd like. DIG IN! | |||
[[Category:Risotto]] | [[Category:Risotto]] | ||
[[Category:Zucchini]] | [[Category:Zucchini]] | ||
Revision as of 12:56, 8 July 2025
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 40 min @ 350° |
| Source | WhatToCook.substack.com |
| Yield / serves | |
| Rating | (unrated) |
Ingredients
- 4 cups reduced-sodium chicken or vegetable stock, plus more as needed (or 4 cups water + 4 teaspoons chicken- or veggie-flavored Better Than Bouillon)
- 2 shallots, minced
- 4 garlic cloves, minced
- 3 medium zucchini, grated
- 2 cups arborio rice (you do not need to rinse it)
- 1 cup grated Parmesan cheese (ideally freshly grated Parmigiano Reggiano)
- 4 tablespoons butter
- 1 large lemon, halved
- Kosher salt and freshly ground black pepper, to taste
- Fresh basil leaves, thinly sliced (optional)
- Extra grated Parmesan (optional)
Preparation
Preheat oven to 350°F. Position an oven rack in the middle of your oven.
Add 4 cups chicken or vegetable stock to a large oven-proof heavy-bottomed pot or Dutch oven and bring to a boil over high heat. While it's coming to a boil, mince 2 shallots and 4 garlic cloves, and grate 3 medium zucchini.
Once the stock is boiling, turn off the heat and stir in 2 cups arborio rice, the grated zucchini, and the minced shallots and garlic. Cover the pot (you can use a baking sheet if your pot doesn't have a lid) and transfer it to the oven. Bake for 40 minutes.
Remove the risotto from the oven and stir in 1 cup grated Parm, 4 tablespoons butter, and the zest and juice of 1/2 the lemon. Season with kosher salt and freshly ground black pepper to taste (I didn’t need to add any salt!). If it's too thick, add a splash more stock (or water) to loosen it up. If it's too thin, just let it sit for a minute or two — the rice will continue to absorb the liquid.
Serve the risotto on its own or topped with any meat. It’s very filling and wonderful on its own — don’t be afraid to go vegetarian! Garnish with extra grated Parmesan, lemon zest, and thinly sliced basil if you'd like. DIG IN!
