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Zucchini Risotto Recipe

Zucchini Risotto Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 small zucchini (about 280 g / 10 oz), coarsely grated
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 4 cups vegetable or chicken broth, kept hot
  • 2 tbsp cold unsalted butter, cut into pieces
  • ⅓ cup grated Parmesan cheese, plus more for serving
  • 1 lemon, zested and juiced (about 1 tsp zest and 1½ tbsp juice)
  • Fine sea salt and freshly ground black pepper
  • Small handful fresh basil leaves, torn

Method
 

  1. Heat olive oil in a wide pan over medium heat. Cook onion until soft, 4 to 5 minutes. Add zucchini and a pinch of salt, cook 3 to 4 minutes until wilted. Stir in garlic and cook 1 minute.
  2. Add rice and toast for 1 minute, stirring often. Pour in wine and stir until nearly absorbed, about 30 seconds.
  3. Add hot broth one ladleful at a time, stirring gently and adding more only when the previous addition is almost absorbed. Cook until rice is tender with a slight bite, 18 to 20 minutes total.
  4. Remove from heat. Stir in cold butter, Parmesan, lemon zest and juice, and basil. Rest 1 minute, then spoon into bowls and top with extra cheese. Serve immediately.

Notes

The risotto should look loose and creamy right out of the pan. If it thickens too much before serving, stir in a splash of hot broth to loosen it. Leftovers keep up to 3 days in the fridge, but the texture is best fresh.