Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 cup arborio rice (or other type of rice, see notes)
  • kosher salt (to taste)
  • black pepper (to taste)
  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 4 cups chicken stock/broth (more if needed, or vegetable broth, or water)
  • 3 medium zucchini (grated (about 1 1/2 pounds))
  • 2 ears corn (kernels removed, cobs reserved (or 1 cup frozen sweet corn))
  • 3/4 cup parmesan cheese  (grated (omit for vegan/dairy free option))
  • 1/4 cup parsley (chopped)
  • extra parmesan cheese, olive oil, black pepper, and chopped parsley (for serving (optional))

Instruction

  • Put chicken or vegetable stock in a medium pot. Add the corn cobs (minus the kernels) to it (skip this if you are using frozen corn). Bring to a boil, turn heat down to keep hot throughout the recipe over very low heat.
  • Meanwhile, heat olive oil (2 tablespoons) in a large, deep, heavy skillet, pot, or dutch oven over medium-high heat.
  • Add onions and sauté until softened and beginning to brown (about 5 minutes).
  • Add garlic, stir until fragrant (about 30 seconds).
  • Pour the rice (1 cup) into the pot, stirring occasionally, until it's coated in the oil and a little bit toasted (1-2 minutes).
  • Season with salt and pepper.
  • Add the wine and stir constantly until liquid is almost all gone.
  • Add 1/2 cup of the hot chicken or vegetable stock and stir constantly. Once liquid has been absorbed by the rice, add 1/2 cup more stock, continuing to stir frequently, but not all the time. Repeat this for about 15 minutes, keeping heat on medium to medium-high.
  • After 15 minutes, stir in the grated zucchini and corn, along with 1/2 cup more stock. The zucchini will release liquid- keep stirring until the liquid has released and the rice has absorbed most of it (about 10 minutes).
  • If needed, continue adding stock 1/2 cup at a time until rice is fully cooked. Taste it along the way to check!
  • Once rice is fully cooked, remove from heat. Stir in grated parmesan (3/4 cup) and chopped parsley (1/4 cup) and stir frequently until cheese has melted. Adjust seasoning as necessary.
  • Serve drizzled with a little more extra-virgin olive oil, a sprinkling of parmesan, some fresh cracked black pepper, and extra parsley.