Risotto di ZuccaSubmitted by: DEANERS82
IntroductionAdapted from the Vegetarian Epicure Adapted from the Vegetarian Epicure
2 medium yellow onions
4 c. sliced zucchini
1.5 Tbs. olive oil
1 Tbs. unsalted butter
1 clove garlic, chopped
1 tsp. crumbled dried sage leaves
5 c. Vegetable broth
1.5 c. Arborio Rice
1 c. dry white wine
1 Tbs. balsamic vinegar
salt & pepper to taste
basil for garnish
Heat the oil and butter in a large pan. Add onions and chopped garlic and stir over high heat for 3-4 minutes, then add the squash, sage, salt and pepper to taste. Continue cooking on medium-high, stirring often, until the vegetables are golden and squash is tender-- about 10 minutes. Meanwhile, heat the vegetable broth in a separate saucepan to a simmer. Add rice to the squash mixture and stir for 2 minutes. Add the white wine, stirring quickly as it cooks away.
When all the wine has been absorbed, add a cup of the hot brother, along with the balsamic vinegar. Lower the heat to a simmer and stir the risotto gently with a wooden spoon. As the broth is absorbed, add another ladle, then another, keeping the rice moist, and stirring constantly.
Add as much broth as needed until rice is al dente, with a creamy sauce around it. It will take about 30 minutes, but start testing after 20 minutes.
Serve topped with slivers of fresh basil and parmesan cheese.
Makes about 6 2-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DEANERS82.