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Zucchini risotto
A twist on a classic rice dish that's the perfect comfort meal.
YIELDS
4
TO
6
Ingredients
- 5 to 6 cups (1.25 – 1.5 L) low sodium vegetable or chicken broth
- 2 tablespoons unsalted butter
- 1 shallot, finely diced
- Kosher salt and black pepper, to season
- 2 medium zucchinis, finely diced
- 2 garlic cloves, minced
- 1 1/2 cups (approx. 325 g) Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 lemon, zested and juiced
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped mint, optional
- 3 to 4 zucchini blossoms, stamens removed and thinly sliced
- 1/2 to 3/4 cup (40 – 60 g) finely grated Pecorino Romano cheese
Directions
- In a medium saucepan, heat six cups of broth on low just until hot.
- Place a large sauté pan or saucepan over medium-low heat and melt in the butter. Add in the shallot, season with salt and pepper, and cook, stirring frequently until softened and a little translucent, about two to three minutes. Add in the zucchini, season with more salt and pepper, and cook until lightly golden brown, about two minutes. Add in the garlic and Arborio rice, turn the heat up to medium, and cook for one to two minutes to cook off the raw garlic and toast the rice.
- While continuously stirring, add in the white wine and cook until all the wine is absorbed and evaporated. Using a ladle, add about half a cup of the hot broth to the rice and stir to combine. Stir the rice frequently until almost all the broth is absorbed then add another ladle. Continue adding broth in this manner until the rice is cooked to al dente. This could take anywhere from five to six cups of broth.
- Stir in the lemon zest, lemon juice, and parsley as well as the mint and zucchini blossoms, if using, and cook for another minute just to bring the flavours together.
- Finish with Pecorino cheese and serve immediately or, if making ahead, keep warm over low for up to 30 minutes and add a splash more broth just before serving. Enjoy!
