When it comes to vegetable consumption, especially the green type, I basically have to pull out all the stops to get my kids to eat them. Usually they’ll be mashed, blended or otherwise somehow hidden in a sauce because seeing green floating around in their food makes my kids nervous. That’s my best shot at explaining the blood curdling shrieks they let out at the sight of green in their food.
And then this recipe happened.
It’s fast (20 minutes start to finish), easy (only 5 ingredients), and a guaranteed success for any picky eater.
Zucchini has been on everyone’s mind lately. Zoodles, or zucchini noodles, have been a hot subject in the grainless community for quite some time now. (Stay tuned for my version of zoodles coming soon!)
Risotto is one of my favorite dishes. You’ll never see me eating plain rice. I’m not a rice person. But risotto… that’s a whole different ball game! Sky’s the limit when it comes to making risotto, as long as you get your liquids and your cooking time right.
This recipe is kind of a crossover between risotto, mac and cheese, and zoodles. It’s great because it uses uncooked zucchini giving the risotto a sweet flavor that complements the sharpness of the cheddar cheese, while the milk and butter make it extra creamy. And I can bet you that even the pickiest of eaters (see my kids) will be asking for seconds with this one!
Start off the way you would with most risottos- Add 2 tablespoons of olive oil and a cup of risotto rice to a pan. Toss it and let it toast until golden brown, 5-7 minutes.
Add 2 cups of chicken broth, or vegetable broth and let the rice cook completely.
Once your rice is cooked, add 1 tablespoon of butter, one grated zucchini and ⅓ cups grated cheddar. Mix it up and add 3 tablespoons milk to thin out the risotto. Serve and enjoy!
Cheesy Zucchini Risotto
2 tbs olive oil
1 cup risotto rice, such as Arborio
2 cups chicken or vegetable stock
1 tbs butter
⅓ cup grated cheddar cheese
1 medium sized grated zucchini
3 tbs milk
Heat olive oil in a heavy pan and add the rice. Toss to coat the rice with olive oil and stir constantly for 5-7 minutes until rice looks golden.
Add 2 cups of stock and simmer for 16-20 minutes until rice is fully cooked but is still slightly al dente.
Remove from heat and add 1 tablespoon of butter, ⅓ cup cheddar cheese and the grated zucchini. Stir to combine and add 3 tablespoons of milk to thin out the risotto. Serve immediately.