Chicken Broth Risotto with Sautéed Zucchini and Squash
Vanessa
December 23, 2024
easy
💖 Reason to Love This Recipe:
- Comforting and Creamy: Risotto is known for its creamy texture, making it a warm and comforting dish that feels indulgent.
- Versatile and Customizable: You can easily swap in different vegetables or add proteins (like grilled chicken or shrimp) to suit your taste.
- Nutrient-Rich: The inclusion of zucchini and squash adds vitamins and minerals, making this a well-rounded meal.
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Ingredients
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| 🛒 Ingredients for the Risotto: | |
| 1 cup Arborio rice (or other risotto rice) | |
| 4 cups low-sodium chicken broth (warmed) | |
| 2 tablespoons extra virgin olive oil (or unsalted butter) | |
| 1 small onion, finely chopped | |
| 2-3 cloves garlic, minced | |
| ½ cup grated Parmesan cheese (optional, for richness) | |
| Salt and pepper, to taste | |
| Fresh herbs (optional: parsley, thyme, or basil) | |
| Lemon zest (optional, for brightness) |
🛒 Ingredients for the Sautéed Vegetables:
| 1 zucchini, sliced or diced | |
| 1 yellow squash, sliced or diced | |
| 1 tablespoon extra virgin olive oil | |
| Salt and pepper, to taste | |
| 1-2 cloves garlic, minced (optional) | |
| Fresh herbs (optional: thyme, basil, or oregano) | |
| Lemon zest or juice (optional, for brightness) |
Directions
1.
Warm the Broth:
Heat the low-sodium chicken broth in a saucepan over low heat and keep it warm
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2.
Sauté the Vegetables:
o In a separate pan, heat 1 tablespoon of extra virgin olive oil over medium-high heat.
o Add the zucchini and squash, along with a pinch of salt and pepper. Sauté for about 5-7 minutes until they are lightly browned and tender.
o If desired, add minced garlic and cook for another minute.
o Remove from heat and set aside. Add lemon zest or fresh herbs for extra flavor if you like.
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3.
Sauté the Aromatics for the Risotto:
o In a large pan, heat the extra virgin olive oil (or butter) over medium heat.
o Add the chopped onion and cook until softened, about 5 minutes.
o Add the minced garlic and cook for another minute until fragrant.
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4.
Add the Rice:
Stir the Arborio rice into the pan with the aromatics, coating it in the oil and letting it toast slightly for about 1-2 minutes.
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5.
Add the Broth Gradually:
o Ladle about ½ cup of the warmed chicken broth into the rice mixture, stirring constantly.
o Allow the rice to absorb the liquid before adding more broth.
o Continue adding broth in small amounts (about ½ cup at a time), stirring frequently, until all the broth is absorbed and the rice is creamy and tender, about 20-25 minutes.
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6.
Add the Sautéed Vegetables:
o Once the rice is cooked, gently stir in the sautéed zucchini and squash.
o Season with salt, pepper, and optional lemon zest.
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7.
Finish with Cheese and Herbs:
o Stir in the Parmesan cheese (if using) and adjust the seasoning to taste.
o Garnish with fresh herbs for extra brightness.
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8.
Serve:
o Spoon the creamy risotto onto plates and enjoy hot, with extra Parmesan and a squeeze of lemon juice if desired.
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Notes
Clean Eating Suggestions:
• Low-Sodium Broth: Opting for low-sodium chicken broth helps control salt intake, making the dish healthier.
• Extra Virgin Olive Oil: Using extra virgin olive oil instead of butter not only enhances flavor but also adds heart-healthy fats.
• Add More Veggies: Feel free to include additional vegetables like spinach or bell peppers to increase the nutrient content.
Wishing you vibrant health and endless energy; may each day bring you joy and wellness!
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