No-Stir Zucchini Risotto

Description

Everyone loves risotto but no one wants to sit there and stir it for forever. Thank you to Caroline Chambers for this recipe that is the perfect solution. My family loved it and yours will too. Let me know in the comments if you try it! Ingredients: 4 cups chicken, vegetable, or bone broth, plus more as needed (or 4 cups water + 4 teaspoons chicken- or veggie-flavored Better Than Bouillon) 2 shallots, minced 4 garlic cloves, minced 3 medium zucchini, grated 2 cups arborio rice (you do not need to rinse it) 1 cup grated Parmesan cheese (ideally freshly grated Parmigiano Reggiano) 4 tablespoons butter 1 large lemon, halved Kosher salt and freshly ground black pepper, to taste Fresh basil leaves, thinly sliced (optional) Extra grated Parmesan (optional) Directions: Preheat oven to 350°F. Position an oven rack in the middle of your oven. Add 4 cups chicken or vegetable stock to a large oven-proof heavy-bottomed pot or Dutch oven and bring to a boil over high heat. While it's coming to a boil, mince 2 shallots and 4 garlic cloves, and grate 3 medium zucchini. Once the stock is boiling, turn off the heat and stir in 2 cups arborio rice, the grated zucchini, and the minced shallots and garlic. Cover the pot (you can use a baking sheet if your pot doesn't have a lid) and transfer it to the oven. Bake for 40 minutes. Remove the risotto from the oven and stir in 1 cup grated Parm, 4 tablespoons butter, and the zest and juice of 1/2 the lemon. Season with kosher salt and freshly ground black pepper to taste (I didn’t need to add any salt!). If it's too thick, add a splash more stock (or water) to loosen it up. If it's too thin, just let it sit for a minute or two — the rice will continue to absorb the liquid. Serve the risotto on its own or topped with any meat. Garnish with extra grated Parmesan, lemon zest, and thinly sliced basil if you'd like.