Risotto with Zucchini & Ricotta

From Easy Vegetarian: Simple Recipes for Brunch, Lunch, and Dinner

Cookbook

Author(s): Ryland Peters & Small

Page 160

Cuisine: Italian

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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torimpls

16 years ago

★ ★ ★ ★ ★ 4/5

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I'm a huge risotto fan and this was a snap to make and delish. I left out the mint just because I didn't have any, but I think it would be a welcome flavor.

I used chicken broth instead of veggie, which I think added that extra savory flavor, so if you're not super strict about vegetarianism, it's worth a go.

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