Risotto is a relatively easy dish to make and is a great addition to any meal. In this recipe, I’ve added zucchini to the more common mushroom risotto recipe. Very delicious. Guy’s Simple Foods.
Hey GSF fans, tonight we’re making zucchini and mushroom risoto. We’re going to get some zucchini cooking in a pan. After it’s cooked for a while, we’re going to add our mushrooms. Uh they’re cooking in olive oil. And we’ll set them aside once they’re done. And in another pan with olive oil, we’re going to cook some some shallots and leaks in olive oil. And once those are cooked down, we’re going to add our rice. Once the rice has been cooking and has toasted, we’re going to add wine. Let that absorb. And then we’re going to slowly add our chicken stock one ladle at a time until it’s absorbed uh until we go through about two cups of chicken stock. Once that’s all done, we’re going to return our cooked zucchini and mushrooms to our risoto. Give that a good stir. Once that’s done, we are going to add our grated Parmesan cheese. uh parmesan reaniano and quite a bit of it. And stir that into our risoto and it’s ready to serve. This goes with about any main dish, but I’m having ours with this pot roast. Thanks for watching.
Dining and Cooking