2 1/2 vegetable broth tablets dissolved in 5 cups of boiling water (1.2 liters)
2 tablespoons olive oil
3 tablespoons butter
1 small onion (70g) finely chopped
1 clove garlic minced
2 cups Arborio rice (400g)
1 cup dry white wine (240ml)
4 small zucchinis (720g), cut into 1cm cubes
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese (30g)
1 tablespoon chopped fresh parsley
2 1/2 vegetable broth tablets dissolved in 5 cups of boiling water (1.2 liters)
2 tablespoons olive oil
3 tablespoons butter
1 small onion (70g) finely chopped
1 clove garlic minced
2 cups Arborio rice (400g)
1 cup dry white wine (240ml)
4 small zucchinis (720g), cut into 1cm cubes
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese (30g)
1 tablespoon chopped fresh parsley
In a medium saucepan, bring the vegetable broth to a boil over high heat
Meanwhile, in a large skillet, combine the olive oil, 1 tablespoon butter, onion, and garlic
Cook over medium heat, stirring occasionally, until the onion is soft (approximately 2 minutes)
Add the Arborio rice and cook, stirring constantly, for approximately 1 minute
Pour in the white wine, stir to combine, and cook until evaporated (approximately 1 minute)
Add 1 cup of boiling vegetable broth and gradually add the remaining broth, stirring constantly as it thickens (approximately 20 minutes)
After adding the final cup of broth, add the zucchini, stir to combine, and continue cooking until the rice is al dente (approximately 5 minutes)
Remove from heat
Add black pepper, the remaining butter, Parmesan cheese, and parsley
Stir to combine, cover the saucepan, and let rest for approximately 2 minutes
Transfer to a serving bowl and serve immediately
340 calories per serving
A creamy, delicate-tasting white wine like Orvietto Palazzone Terre Vineate 97 or Pinot Grigio La Vis 97 pairs well with this dish.
