Zucchini Scallion Risotto

Zucchini Scallion Risotto

Prep Time: 20 Min
Cook Time: 30 - 35 Min

Yields: 2 Main / 4 Side

WHAT YOU NEED

• 2 C Pres. Choice Plant-Based Chik'n Broth
• 2 C Water
• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 1/2 Tsp. Red pepper Flakes
• 1 Zucchini, cut in to thin rounds
• 1 Bunch Green Onions, sliced & separated light & dark portions
• 3 cloves Garlic, crushed & minced
• 1/2 Small Zucchini, diced
• 1 C Arborio Rice
• 1 C White Wine ( I used Pinto Grigio)
• 1/2 C Grana Padano, finely shredded
• Himalayan Salt & Cracked Pepper
• GARNISH - Grana Padano, Reserved Green Onions, Basil

DIRECTIONS

• Add the broth and water to a covered pot and bring to a boil. Once boiled, reduce heat to a rapid simmer and keep covered.
• Add the butter, EVOO, and pepper flakes, to a 10" skillet set to just about medium. Once melted and to temp, fry the zucchini rounds on both sides until golden brown and slightly crisp. You'll likely need to work in two batches. Transfer the cooked zucchini to a paper towel lined plate and hit them with salt right out of the oil.​

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• Once the zucchini is crisped up, add the light portions of the green onion to the skillet and season with a pinch of salt and pepper. Stir and let those cook for a couple of minutes before stirring in the garlic. Continue to cook another couple of minutes, stirring as needed to avoid browning. Stir in  the diced zucchini, and another good pinch of both salt and pepper. Let that cook another 2 minutes.
• Stir in the arborio rice and toast it off in the skillet. You're looking for the grains to go opaque with the white germ nice and visible. Once the rice is ready, pour in your wine and let that simmer until reduced almost entirely. Now, start with a ladle of the hot broth / water and simmer until absorbed, adding another, and continuing this process until the rice is almost perfectly al dente. I add a pinch of salt every time I add another ladle of broth / water.​

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• When the rice is just about ready, add your final ladle of the broth / water and let it simmer away. When the rice is cooked, there should still be some creamy action happening in the skillet. Turn off the heat and fold in the most of the dark portions of the green onions and the grana padano. Taste and adjust salt / pepper if needed / desired. Remove the pan from the burner and let it set for a couple of minutes.
• Serve each creamy portion of risotto with some of the fried zucchini on top and finish with some finely grated grana padano, reserved green onions, and fresh basil. ENJOY!

HAPPY VEG