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Rustic Risotto with Zucchini & Basil

irritable bowel syndrome recipes - Risotto with zucchini and fresh basil

Who doesn’t LOVE a big bowl of risotto?!? I know I do! This traditional northern Italian rice dish is decadent and satisfying as safe irritable bowel syndrome recipes. The key to making a perfect bowl of risotto is to slowly add warmed chicken broth one ladle at a time. Risotto can seem intimidating but it really just takes a little extra love and you have a delicious dish that will be worth the extra arm strength. Risotto can be difficult to order out as most restaurants add cheese. I have found there to be little reason for needing the cheese as the creaminess comes from the chicken broth and the wine.

If you are looking for a dinner side dish menu to feed a crowd, this is it. Not only will it be a huge hit but the presentation is beautiful! If you have vegan guests, the butter can be omitted and the chicken broth can be swapped with vegetable broth.

Looking for another risotto recipe? Check out this delicious butternut squash risotto recipe.

Risotto in the making.

Rustic Risotto with Zucchini & Basil

★★★★★ 5 from 1 review

Author: Fitfabfodmap
Prep Time: 5 mins
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 4 servings 1x

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Description

A dairy-free risotto rice dish filled with flavor without the garlic and onions.

Ingredients

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2 Tbsp Extra Virgin Olive Oil
2 tbsp Green Onions, chopped
1/4 Cup White Wine
4 Cups Chicken or Vegetable Broth
1 Cup Arborio Rice
2 Medium Zucchini, loosely chopped
1/4 Cup Fresh Basil, julienned
1 Tbsp Unsalted Butter
1/4 tsp Ground Pepper
1/4 tsp Salt
Lemon Zest for Garnish

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Instructions

Pour broth into a medium saucepan on medium heat.
In a large saucepan, heat olive oil and add onions. Saute for 3-5 minutes over medium heat
Stir in the rice & cook until opaque for about 2 minutes. Add wine & stir until adsorbed.
Ladle broth into rice, one ladle at a time, stirring frequently until absorbed before adding more liquid.
After about 15 minutes, add the zucchini to rice. Continue adding broth until vegetables are cooked through & rice is al dente for an additional 5 minutes.
Remove from heat, add basil, butter to risotto. Season with salt & pepper.
Garnish with fresh basil & lemon zest.