Zucchini Tomato Risotto

Zucchini Tomato Risotto

10
MINUTES
PREP TIME
40
MINUTES
COOKING TIME
50
MINUTES
COOKING TIME
6
SERVES
SERVINGS

To view Video Recipe:

https://vimeo.com/755204575

Ingredients

  • 1 Package Harvest Fresh Zucchini Spirals
  • ¾ Cup Harvest Fresh Cipolline Onion, finely chopped
  • 1/3 Cup Sun-dried Tomatoes, drained, chopped
  • 1/3 Cup Parmesan Cheese
  • 3 Cups, Tomato sauce, cooked
  • 3 Cups Chicken Stock, divided
  • 2 Garlic Cloves, chopped
  • ¼ Cup Fresh Parsley, finely chopped
  • 1 ¼ Cup Arborio Rice
  • ½ Cup White Wine
  • ¼ Tsp. Black Pepper
  • 2 Tbsp. Olive Oil
  • Shredded Parmesan Cheese, topping

What You Need

Directions

  1. In a large Skillet, add olive oil, Cipolline onions, sauté for 2 minutes, and translucent, add garlic, stir until fragrant. Add Arborio rice, cook for 2 minutes, constantly stirring.
  2. Add tomato sauce, black pepper, white wine, sun-dried tomatoes, gently stir until liquid is absorbed.
  3. Add chicken stock 1 cup at a time, gently stirring, until liquid is absorbed, continue process until all stock is used and liquid is absorbed, and rice is cooked to desired preference.
  4. Add Zucchini Spirals, parsley cook for 2 minutes, add Parmesan cheese, mix until all combined. Remove from heat, top with parmesan cheese and ready to serve.
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