Zucchini “Risotto”

Ingredients

1 pound (4 cups) grated zucchini
1 teaspoon salt 
2 tablespoons olive oil
1 cup finely diced onion
2 cloves garlic minced, about 1 tablespoon
1 cup uncooked medium grain white rice
3 cups vegetable stock
2 tablespoons minced parsley 
1 ounce  (½ cup) freshly grated parmesan cheese
salt and pepper, to taste

Directions

1. Using a box grater, on the large grater side, finely grate the zucchini and add to a medium bowl. Stir in the salt and set aside.

2. In a large skillet over medium heat, cook olive oil for 1 minute, add onions, garlic and cook for 5 minutes. Add the rice (unwashed) and cook for 2 minutes. Stir in the grated zucchini and cook for 2 minutes. 

3. Add stock and cover and cook for 10 minutes. Remove the lid, stir the rice, scraping the bottom if any rice is stuck. Lower the heat, cover and cook for another 10 minutes. Once rice is cooked through, stir in the parsley and parmesan. Taste, and add salt and pepper if needed. 

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Quick Tips

• Traditionally, risotto is made with arborio rice. Here, we use medium grain rice as a budget friendly substitute. 

• Zucchini, especially when cooked, contains high amounts of Vitamin A which supports immune and vision health. 

• This recipe can be made with butter instead of olive oil and with chicken stock instead of vegetable stock for extra flavor.