Caramelized onion risotto with zucchini
Delight your taste buds with our Caramelized Onion Risotto with Zucchini recipe. Savor the rich flavors of caramelized onions and tender zucchini, complemented by a splash of white wine, tangy lemon juice, and creamy parmesan cheese. Perfectly cooked in vegetable broth for a comforting meal you won't forget. Ideal for a cozy dinner or an elegant feast!
- 27 Mar 2024
- Cook time 40 min
- Prep time 25 min
- 1 Servings
- 14 Ingredients
Caramelized onion risotto with zucchini is a delectable dish that combines the rich, sweet flavors of caramelized onions with the fresh, light taste of zucchini. This recipe offers a creamy and comforting risotto that's perfect for a cozy dinner or as a side dish for a larger meal.
Ingredients:
Instructions:
1. Heat 1 tbsp of olive oil in a large skillet over medium-low heat.
2. Add the thinly sliced onion to the skillet. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20-25 minutes.
3. During the last few minutes, stir in 4.5 tsp vinegar to deglaze the pan and enhance the flavor of the onions. Season with a dash of salt and a dash of black pepper. Set aside.
- Heat 3 cups of vegetable broth in a pot and keep it warm over low heat. This will be used to cook the rice gradually.
1. In a large heavy-bottomed pot or deep skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium heat.
2. Add the minced garlic and cook for about 1 minute until fragrant.
3. Add the rice and stir to coat it with the butter and oil. Cook for about 2 minutes until the rice starts to become translucent around the edges.
4. Pour in 1 fl oz of white wine, stirring constantly until the wine is mostly absorbed.
5. Begin to add the warm vegetable broth to the rice, one ladle at a time (about 1/2 cup each time), stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle of broth.
6. Continue this process until the rice is creamy and tender, which will take about 18-20 minutes.
- While the risotto is cooking, in another skillet over medium heat, add a small amount of olive oil or butter. Add the diced zucchini and sauté until tender, about 5-7 minutes. Set aside.
1. When the risotto is nearly done and creamy, stir in the caramelized onions and cooked zucchini.
2. Stir in 3 tbsp of lemon juice for a bright, fresh flavor.
3. Finally, add the grated Parmesan cheese and stir until fully incorporated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the risotto hot, optionally garnished with more grated Parmesan cheese and a drizzle of olive oil.
Tips:
- Ensure you caramelize the onions slowly over low heat for the best flavor development.
- Gradually add the vegetable broth to the rice while stirring constantly to help the rice release its starch, creating a creamy texture.
- Do not overcook the zucchini; it should remain slightly firm to add a nice texture contrast to the creamy risotto.
- Add the white wine slowly and allow it to absorb completely before adding more liquid.
- Use high-quality Parmesan cheese for the best overall flavor.
- If the risotto gets too thick, add a little more vegetable broth to reach your desired consistency.
Enjoy your delicious caramelized onion risotto with zucchini, a perfect blend of creamy, savory, and fresh flavors. This dish is sure to become a favorite for both weeknight dinners and special occasions.
| Nutrition Facts | |
|---|---|
| Serving Size | 1290 grams |
| Energy | |
| Calories 720kcal | 29% |
| Protein | |
| Protein 20g | 14% |
| Carbohydrates | |
| Carbohydrates 110g | 30% |
| Fiber 6g | 14% |
| Sugar 18g | 17% |
| Fat | |
| Fat 50g | 57% |
| Saturated 16g | 51% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 280ug | 31% |
| Choline 44mg | 8% |
| Vitamin B1 0.87mg | 72% |
| Vitamin B2 0.53mg | 41% |
| Vitamin B3 6mg | 36% |
| Vitamin B6 0.75mg | 44% |
| Vitamin B9 290ug | 74% |
| Vitamin B12 0.38ug | 16% |
| Vitamin C 66mg | 72% |
| Vitamin E 0.58mg | 4% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 360mg | 28% |
| Copper, Cu 0.44mg | 0% |
| Iron, Fe 6mg | 53% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 440mg | 35% |
| Potassium, K 1110mg | 33% |
| Selenium, Se 24ug | 45% |
| Sodium, Na 2810mg | 187% |
| Zinc, Zn 3.42mg | 31% |
| Water | |
| Water 1100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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