The Pioneer Woman Tasty Kitchen
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Zucchini Ribbon Risotto

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Intermediate

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Description

A delicious summer risotto.

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 whole Shallots, Diced
  • 4 cloves Garlic, Minced
  • 1 cup Arborio Rice
  • ½ cups White Wine
  • 2-½ cups Vegetable Stock
  • ½ cups Parmesan Cheese
  • ⅓ cups Mascarpone Cheese
  • 2 whole Zucchini, Shredded Into Ribbons
  • 2 Tablespoons Basil, For Garnish

Preparation

In a large skillet, heat the olive oil over medium high heat. Add the onion and saute until translucent. Add the garlic and saute for about 1 minute more. Add the arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 3 minutes. Next add the white wine and stir the rice. Wait until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed. Once the rice is just tender, add the parmesan and marscapone cheese and combine. Add the zucchini ribbons and carefully combine into the risotto so they just barely cook down in the last minute of cooking. Remove from heat and season with salt and pepper as well as the basil and serve.

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Profile photo of cmtheresa

cmtheresa on 9.6.2010

Oddly, I had all of these ingredients in my fridge already and had been wondering what to do with the marscapone! This was perfect! I loved it!. My young kids liked it, too and they do not like zucchini.

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