Cheesy Zucchini Risotto
This Cheesy Zucchini Risotto is a creamy, summery dish that’s perfect for cozy dinners or impressing friends at a casual gathering. Try it for a weeknight meal or a relaxed weekend feast—you’ll love how easy and delicious it is!
Equipment
- 1 Deep skillet
- 1 Sharp Knife
- 1 Cutting Board
- 1 set of measuring spoons and cups
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 2/3 cup Arborio rice
- 1 medium zucchini about 12 ounces, diced
- 1/4 cup white wine
- 2 cups water or broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 teaspoon dried thyme
- 3 ounces Gouda cubed
- 1 ounce grated Parmesan
Instructions
- Prepare all ingredients. Mince the garlic and dice the zucchini into small cubes.
- Heat olive oil in a large skillet over medium heat, then add garlic.
- Sauté for about 1 minute, ensuring it doesn’t burn, then add zucchini. Lightly salt and stir occasionally for 5 minutes.
- Add rice to the skillet. Let it toast for 1-2 minutes, then pour in the wine.
- Once the rice absorbs the wine, add water (or broth), salt, pepper, and thyme. Stir, then cook over medium-high heat without stirring until rice is tender, about 15 minutes.
- Remove from heat, stir in Gouda and Parmesan, then serve and enjoy!