No Stir Zucchini Risotto

• portioner: 4 servings
• aktiv tid: 10 minutes
• total tid: 50 minutes

Ingredienser

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)

Vejledning

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.

Notater

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