Month: October 2012

Zucchini Risotto

comments 8
Fall / Gluten Free / Risotto / Savory / Summer

Sweet Corn Broth + Spinach Stock // Makes 5 cups (only using about 2-3 cups of stock to cook risotto) 2 cobs of corn, stripped of corn kernels, (reserve for risotto)1 large carrot, roughly chopped 6 cups water 2-3 cloves garlic, smashed 1 tb kosher salt 2-3 zucchini, cut lengthwise, inner white parts coredβ€”makes about 2 cups (reserve hollowed out zucchini shells for risotto) 1 cup or large handful baby spinach Add water to a […]