Zucchini "Risotto" or Creamy Zucchini Rice

I love Risotto, it is a super creamy rice dish but the catch is there is no cream! The starch in the rice breaks down and creates a "creamy" consistence. The typical Risotto uses Arborio rice, but I typical don't have that rice as a staple in my pantry and I loath having to run to the grocery store for one random ingredient this dish was born using plain boring long grain white rice. It is creamy delish and loaded with veggies. Its an amazing side dish.



Start off by heating a little olive oil in a skillet. Put in the rice and coat in the olive oil.

Add a tablespoon of butter and one clove of minced or chopped garlic. Keep heating until rice starts to brown just a little bit.

Add a half a cup of water and 2 teaspoons of chicken or veggie bouillon or 2 bouillon cubes. Or you can just use chicken broth and scratch the bouillon. Keep stirring until the liquid is adsorbed by the rice. This is what is making the nice and "creamy" consistency. 

Add one more 1/2 cups of water and stir until absorbed.  You can tell when it is ready for more liquid when you use and spatula or spoon to make a line in the rice and the liquid doesn't fill in the space. Nice and thick


Ready

Not ready

Add one more 1/2 cups of water and stir until absorbed. This last 1/2 cup will take the longest to absorb. Have patience my friend, it is worth it.



Add 1 1/2 cups of water and cover the rice for 20 minutes. It is ready when the water is absorbed and the rice is tender, not crunchy.

Turn off the heat. Add your shredded zucchini, 1 medium or 2 small zucchinis. Mix well and then cover for 5 more minutes.

Add 1/2 a cup of shredded cheddar cheese and stir until combined.

Dig into this veggietastic rice.

Creamy Zucchini Rice

1 c. of long grain rice
1 Tbsp. olive oil
1 Tbsp. butter
1 glove of minced garlic
2 tsp. chicken bouillon (omit if using chicken or veggie broth)
3 c. of water (or chicken/veggie broth)
2 c.of shredded zucchini
1/2 c.  shredded cheese


Heat olive oil in skillet and add rice. Stir to coat. Add butter and garlic and stir until rice starts to brown. Add 1/2 cup of water and bouillon. Stir until the rice absorbs the liquid. Add 1/2 cup of water and stir until rice is absorbed. Add 1/2 cup of water and stir until the rice absorbs the liquid. Add 1 1/2 cups of water, cover, and cook for 20 minutes. Turn off the heat and mix in the zucchini. Cover and let sit for 5 minutes. Stir in cheese.

Serves 4