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Creamy Mushroom and Zucchini Risotto

Creamy Mushroom and Zucchini Risotto

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Prep Time 10 minutes
Cook Time 29 minutes
Servings: 4
Course: Side Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 300g Arborio rice
  • 1 medium onion, finely chopped (about 150g)
  • 2 medium zucchini, diced (about 250g)
  • 250g cremini mushrooms, sliced
  • 60ml olive oil
  • 30g butter
  • 3 cloves garlic, minced
  • 1 liter vegetable broth, heated
  • 120ml dry white wine (optional)
  • 50g grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Method
 

  1. In a large saucepan, heat the vegetable broth over low heat to keep it warm.
  2. In another large skillet or pot, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add the minced garlic and sliced mushrooms to the skillet. Cook for about 5-7 minutes until the mushrooms are browned and tender.
  4. Stir in the diced zucchini and cook for an additional 3-4 minutes until slightly softened.
  5. Add the Arborio rice to the skillet, stirring to coat it with the oil and butter mixture. Cook for about 2 minutes until the rice is lightly toasted.
  6. Pour in the white wine (if using) and cook until it's mostly absorbed by the rice.
  7. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait until most of the liquid is absorbed before adding more broth. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
  8. Once cooked, remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
  9. Serve hot, garnished with fresh parsley.

Notes

1. Mushroom and Pancetta Risotto

  • Additions: Include 100g of chopped pancetta or bacon.
  • Instructions: Sauté the pancetta with the onions before adding the mushrooms and zucchini for a savory, meaty flavor.

2. Portobello Mushroom and Sage Risotto

  • Additions: Use 200g of diced portobello mushrooms and 1 tablespoon of fresh sage.
  • Instructions: Substitute portobello for regular mushrooms and add fresh sage when sautéing for an earthy flavor.

3. Lemon Zest and Herb Risotto

  • Additions: Add zest from 1 lemon and 1 tablespoon of fresh herbs (like parsley or basil).
  • Instructions: Stir in lemon zest and fresh herbs at the end of cooking for a bright, fresh finish.

4. Spinach and Feta Risotto

  • Additions: Incorporate 150g of fresh spinach and 100g of crumbled feta cheese.
  • Instructions: Stir in spinach during the last few minutes of cooking, then mix in feta just before serving.

5. Truffle Oil Mushroom Risotto

  • Additions: Drizzle with 15ml of truffle oil before serving.
  • Instructions: Finish the risotto with a drizzle of truffle oil for a luxurious touch.

6. Wild Mushroom Risotto

  • Additions: Use a mix of wild mushrooms (like shiitake, oyster, or chanterelles).
  • Instructions: Substitute regular mushrooms with a variety of wild mushrooms for deeper flavor complexity.

7. Vegan Mushroom and Zucchini Risotto

  • Additions: Replace butter with olive oil and omit cheese or use nutritional yeast.
  • Instructions: Follow the original recipe but use vegetable broth and nutritional yeast for creaminess without dairy.

8. Spicy Chipotle Mushroom Risotto

  • Additions: Add 1 teaspoon of chipotle powder or diced chipotle peppers in adobo sauce.
  • Instructions: Stir in chipotle during cooking for a smoky, spicy kick.

9. Coconut Milk Mushroom Risotto

  • Additions: Substitute half the vegetable broth with coconut milk.
  • Instructions: Use coconut milk to add creaminess and a subtle tropical flavor to the risotto.

10. Pea and Mint Risotto

  • Additions: Incorporate 150g of frozen peas and a handful of fresh mint leaves.
  • Instructions: Stir in peas during the last few minutes of cooking, then add chopped mint just before serving for a refreshing taste.
These variations can enhance your Creamy Mushroom and Zucchini Risotto, adding different flavors and textures to make it even more delightful!