A creamy vegetable risotto has to be the next best thing to pasta. Just like most of the Italian dishes I have eaten or made, risotto is one of the first dishes I tasted in Italy. If you have 45 minutes to spare, please do not hesitate to bring out that pan and start cooking. It isn’t difficult at all, just needs time, patience and care, and will certainly be well worth the effort.
- 1 tablespoon olive oil 13 grams
- 3-4 small zucchinechopped
- 1/2 onion chopped
- 1 clove of garlic minced
- 1/2 teaspoon oregano 1/4 gram
- 1/2 teaspoon parsley 1/4 gram
- 1/4 teaspoon salt 1 gram
- 1/4 cup water 60 grams
- 1 1/2 tablespoons butter 21 grams
- 1 1/4 cups uncooked arborio rice 235 grams
- 1 bouillon cube vegetable
- 4 1/2 cups to 5 water 1 liter & 63 grams - 1 liter & 180 grams
- 1/4 cup heavy cream 60 grams
- extra salt to taste
In a medium size pan add olive oil, zucchine, onion, garlic, oregano, parsley, salt and water, cook covered over medium low heat, stirring occasionally till the zucchine are tender and water has evaporated, (approximately 20 minutes, after about 15 minutes if there is still a lot of water remaining remove lid and turn heat up a little), when done, remove from heat and with a fork coarsely mash the zucchine mixture.
In a medium to large pot on medium low heat melt the butter, add the rice and stir to combine. Then add 2 cups (of the 4.5 cups) of water, stirring continuously, add bouillon cube, then add water, 1 cup at a time, as water evaporates and rice cooks, (this can take up to 30 minutes) stirring continously. When rice is cooked make sure that it remains slightly moist and creamy, turn down heat to low add the zucchine mixture with the rice(taste for salt, add if necessary) and then add the cream. Mix gently together, turn off heat, and serve immediately with freshly grated parmesan cheese if desired. Buon appetito!