About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Risotto with Celery | Main | Risotto with Spring Vegetables, Tomato, and Basil »

Risotto with Zucchini

This recipe would almost certainly be best with zucchini picked fresh from the garden, but I first made it ahead of time since I had plenty of the Basic Homemade Meat Broth already prepared. The directions called for a broad sturdy pot - so I used our soup pot.

One advantage of this recipe is that it can be partially prepared ahead of time. Marcella indicates where to stop before proceeding with the remaining steps - most helpful.

Below is a photo of the ingredients - pretty basic, like most of the recipes prepared so far. I used 2 cups of Arborio rice, the most easily obtained risotto rice where I live in Eastern Ontario. We even had a package on hand. In fact all the ingredients were at hand in our kitchen. The big block on the small plate is parmigiano-reggiano cheese, pre-grating. The recipe calls for 1/4 cup of freshly grated cheese.


Vegetable oil, onion & garlic are cooked in a pot to which 4 medium or 6 small zucchini -soaked, scrubbed & sliced - are added & cooked for about 25 minutes.


The last part of the preparations is quite labour intensive. After the uncooked rice is added with the zucchini, the meat broth is added 1/2 cup at a time, with constant stirring until all the liquid is absorbed by the rice. The final step involves adding some pepper, salt and cheese


The final result, with additional cheese on the top.


I liked the Arborio rice - not something we have very often. Marcella provides helpful directions on how to make sure it is properly cooked. The overall result was OK, but I think I would prefer Monday's Risotto with Asparagus recipe prepared by Irene. Asparagus has a much more distinctive taste than zucchini.

This page contains a single entry from the blog posted on July 28, 2010 6:00 AM.

The previous post in this blog was Risotto with Celery.

The next post in this blog is Risotto with Spring Vegetables, Tomato, and Basil.

Many more can be found on the main index page or by looking through the archives.

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