KITCHEN  CULTURES
WHAT DO YOU FEEL LIKE EATING?
  • Home
  • About us
  • Recipes
    • Breakfast & Brunch
    • Hors d'oeuvres & Snacks
    • Soups & Salads
    • Meat
    • Poultry
    • Pastas & Casseroles
    • Vegetarian Mains
    • Seafood
    • Sides
    • Easy Desserts
    • Beverages
  • Contact Us/Comments

Risotto with Zucchini & Bell Peppers

Serves 6

Whether it’s the creaminess of Wild Mushroom Risotto, the fragrance of Risotto Milanese, or the distinct nuttiness of Risotto with Gorgonzola, I can’t get enough of this popular Italian first course staple. This recipe is very near and dear to me. I have been using it for years now. I think I was 16 the first time I made it. It’s adapted from Antonio Cecconi’s book on Italian cooking. It is absolutely divine. There is no other word I can use for it. I can guarantee you that people will never forget this if you make it for them. It’s how my husband fell in love with me! Fair warning, this isn't easy on the hands as you have to stir very often and it gets harder to do so as you add 1/2 cup of liquid each time after the rice has absorbed it. Do not plan any other complicated dishes if you are making a risotto in substantial quantity. A nice fresh salad and some baked chicken or grilled steak would be lovely with it.

back
What you need:

2 tbsps butter
1 tbsps olive oil
1 tbsp mixed Italian spices
2 medium zucchini julienned
2 medium bell pepper julienned
1 red onion sliced thin
2 cups Arborio Rice
4 ½ cups chicken broth
2 cups cream
Black pepper
Freshly grated parmesan cheese

How to:

  1. Heat butter and oil and add onions, peppers, zucchini and Italian spices
  2. Cook until slightly tender, remove and set aside 
  3. Meanwhile heat the broth and cream (together) in a saucepan just to boiling then turn down and keep warm 
  4. Add rice to the pan and cook on medium for 5 minutes or until the rice edges ate translucent 
  5. Add ½ cup broth & cream mixture to the rice and stir in until liquid is absorbed 
  6. Turn the heat down to low medium and add another ½ cup and stir in until liquid is absorbed
  7. Repeat, adding ½ a cup each time, letting the liquid absorb
  8. Once you’ve finished the liquid, taste the rice and see if it is soft/creamy enough for you and if it isn’t, add some milk or more broth till it is 
  9. Stir in the zucchini, peppers and onions
  10. Sprinkle with black pepper and fresh cheese 
  11. For extra oomph, serve with wedges of lemon (delicious blasphemy!)

ENJOY!

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

Tweets by @kitchencultures

Connect With Us!

message kitchen cultures
leave a comment on kitchen cultures