A bright and delicious summery risotto that will wow a crowd but is easy to make
Course: Dinner, Side Dish, Sides
Keyword: Gluten Free, Risotto
Servings: 4
Ingredients
2tbspbuttermelted and slightly browned
2clovesgarlicminced
1shallotmined
1cupzucchinishredded
handfulcherry tomatoes
1cuparborio rice
4cupsbroth of choicewarmed
1/2cupwhite wineoptional
salt, pepper, red pepper flakes to taste
fresh basil and thyme
parmesan cheese
juice from half a lemon
Instructions
Saute the garlic and shallots in the browned butter on medium heat. Add in the zucchini and tomatoes and cook down some, add a little salt. Then add in the rice and wine if using.
Slowly stir in 1/2 cup of broth into the pot, stirring until the liquid is absorbed. Add another 1/2 cup, and continue this until all the broth has been slowly incorporated and the rice is cooked and creamy.
Stir in a bunch of parmesan cheese, taste for more salt and pepper and pepper flakes. Stir in some fresh herbs. Squeeze a little lemon juice on top. More fresh herbs if desired!