Creamy Italian Zucchini Risotto. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. By this I mean the kind of person who stands serenely ladling home-made stock into a pot of small-scale-farmed, unpronounceable gourmet rice whilst sipping a chilled glass of … Now I have to say I have eaten many a Risotto, from Zucchini, to Squash to my favourite Risotto alla Crema di I used to be a risotto person. Mushroom, Pancetta and Zucchini Risotto. Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. We can’t believe how the time has flown but also how it feels like we’ve been living this lifestyle for so much longer than two years! Add rice, stirring to coat with oil, about 2 minutes. Mushroom and Zucchini Risotto. But never a Risotto. Transfer to bowl; reserve saucepan (do not clean). Bring 3 cups broth to simmer in small saucepan. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious February 8, 2018 August 21, 2018. Add February 1, 2018 was our 2 year Veganniversary. June 5, 2015 Emily Rhodes. Until I came to Italy I had never tasted a Risotto, sure we ate rice, my Mom made an amazing Rib Dish which she would serve with rice. Add zucchini, and cook until beginning to soften, stirring frequently, about 3 minutes.