Zucchini Cheddar Risotto

When you have a dish that’s seems infinitely variable, like risotto, and an ingredient that seems to go just about anywhere, like zucchini, you just know they’re destined to be together somewhere, somehow. That’s kind of what went into the making of this summer version of risotto. Well, that and cheddar cheese.

I came across the idea to make a cheddar risotto in a cookbook by Nigella Lawson. (I think it was Nigella Express.) I was going to be perfectly happy trying that out on its own, but then summer came and so did the zucchini, and the risotto got some green stuff in it, too. While I’m partial to risotto, and usually like it just about any way, I particularly loved this variation. I also particularly loved this dish as a vehicle for zucchini!

I use the same basic formula for each risotto variation I try, and whether you use this one or a customized recipe of your own, I encourage you to develop a go-to system as well. It allows you to swap in whatever seasonal flavors you desire, and the closer you are to committing something like this to memory, the closer you are to impromptu deliciousness at the drop of a spoon. 

 

I like the 5 cups broth to 1 cup Arborio rice ratio, which makes a rather soupy risotto. I liked the way the cheddar and broth made a saucy pool for the soft rice and zucchini to lie in. If you like your rice firmer and your risotto less saucy, go for it. You just need to use less liquid and cook your risotto for less time, tasting and stopping when you like where you are.

And I like where this risotto is: seasonal, resourceful (in helping to use up all that August zucchini), cheesy, downright delicious.

Zucchini Cheddar Risotto

5 cups vegetable broth

2 tablespoons unsalted butter

2 tablespoons finely chopped onion

1 medium-size clove garlic, minced

½ teaspoon coarse salt, plus more to taste

1 cup risotto rice (I used Arborio)

½ cup dry white wine

1 teaspoon chopped fresh thyme

1 cup shredded zucchini

1 cup shredded cheddar cheese (about 3 ounces)

1. In a medium-size saucepan, heat the vegetable broth to a simmer. Keep the broth hot, but not boiling.

2. In a large skillet, melt the butter over medium heat. Add the onion and cook until it is translucent, about 2 minutes. Stir in the garlic and cook about 1 minute more.

3. Add the ½ teaspoon salt, rice, and thyme. Stir to coat the rice with the oil and cook, stirring constantly for about 1 minute. Stir in the wine and cook, stirring frequently, until almost all of the liquid has been absorbed by the rice.

4. Add about ½ cup hot broth. Cook, stirring frequently until the rice has absorbed almost all of the liquid. Continue to add the broth ½ cup at a time and stirring the rice until the liquid is absorbed until the rice is tender, but not yet mushy. You may not need all of the broth to cook the rice. The whole process will take 20-30 minutes.

5. With the last addition of broth, stir in the zucchini. Cook and stir until the liquid is nearly absorbed. Stir in the cheddar cheese. Taste the risotto for seasoning and add more salt if desired.

Makes 3 or 4 main-dish servings, or will serve more as a side dish.

Other recipes like this one: Spring Vegetable Risotto, Summer Squash Casserole with Basil and Onion

One year ago: Lemon Curd