Zucchini Risotto (with Bacon)
A perfect way to use up summer squash, the Zucchini Risotto is creamy, bright and fresh - so yummy! This is a great one pan dinner, or a perfect side.
Servings 4
Calories 496kcal
Ingredients
- 32 ounces chicken stock heated
- 1 tablespoon olive oil
- 1 onion diced finely
- 3 cloves garlic minced
- 4 slices bacon thick cut – do 6 for regular, diced
- 1 cup arborio rice
- 2 large zucchini grated
- ½ cup parmesan cheese shredded
- 1 tablespoon butter
- salt and pepper
Instructions
- Heat the 32 ounces chicken stock in a saucepan, and keep hot.
- Heat the 1 tablespoon olive oil in a large skillet or dutch oven over medium.
- Add 1 onion (finely diced) and cook for 5 mins to soften, then add the 3 cloves garlic and 4 slices bacon and cook for another 5 mins, until they start to brown.
- Add 1 cup arborio rice and stir to coat thoroughly. Cook, stirring constantly, for 2-3 mins.
- Ladle in some stock about ½ cup at a time, stir and simmer until stock is absorbed into the rice.
- Continue adding stock, stirring regularly.
- When adding the last ½ cup of stock, add the 2 large zucchini (grated) and cook for another few minutes, until the rice is tender and creamy.
- Remove the pan from heat, add the ½ cup parmesan cheese and 1 tablespoon butter
- Season with salt and pepper before serving.
- Devour
Video
Notes
Use hot stock. The heat helps maintain the starch content of the rice. Either keep it simmering in another saucepan beside you while you cook the risotto, or heat in the microwave.
You may use more or less stock than I used. You want your risotto to be creamy, al dente and not mushy.
Cook at the right heat – a gentle simmer is perfect, we don’t want a full-on boil!
For creamiest risotto, stir often.
Cooking at high altitude
Cooking time will be longer at higher altitudes, and you may need extra stock to be sure your rice cooks properly.
Storing leftovers
Store risotto in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 496kcal | Carbohydrates: 54g | Protein: 16g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 592mg | Potassium: 638mg | Fiber: 2g | Sugar: 7g | Vitamin A: 425IU | Vitamin C: 20.7mg | Calcium: 135mg | Iron: 3.2mg
