The Zucchini not only add a wonderful colour to the dish but also give a refreshing summery note to Risottos that are usually associated with winter. Lovely light flavours but at the same time very satisfying.
Zucchini Risotto
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I hope you enjoy it!
Roughly chop the parsley and finely dice the onions. Garlic to be smashed with the knife
Grate the Zucchinis.
Sauté with the smashed garlic. Remove and keep aside.
Sauté the onions for few minutes until translucent.
Add the rice stirring to get well coated with the oil.
Deglaze with the white wine and reduce by half.
Start adding a ladle or two of the vegetable stock at a time, simmer and stir. Continue the same procedure until the rice is cooked to al-dente.
Just before the last ladle and when the rice has some bite in the centre, add the zucchini.
Pour the lemon juice.
Season with salt and pepper.
Add the remaining butter.
and half the Parmesan cheese.
toss and fold the parsley.
You want a creamy but not runny risotto.
Sprinkle the remaining Parmesan cheese.
Zucchini Risotto
Servings: 6 People
Ingredients
- 500 grs Rice , rich in starch such as Arborio or Carnaroli
- 2 large Zucchinis , grated
- 1 large Yellow Onion , finely diced
- 2 cloves Garlic , smashed
- 150 ml White wine , preferably Sauvignon Blanc
- 1300-1500 ml Vegetable Stock , Bouillon, warm
- 30 ml Lemon juice
- 125 grs Unsalted Butter , chilled and cut in small cubes
- 3 tablespoons EVOO , Extra Virgin Olive Oil
- 3 tablespoons fresh Parsley , leaves picked and roughly chopped
- 120 grs Parmesan cheese , grated
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- Put a large pot on medium heat and add 100 grs of the butter. When hot and butter has not been browned, add the zucchini and the garlic. Sauté for few minutes until zucchini get a nice light brown colour. Remove from the pan and discard the garlic.
- In the same pot on medium heat add the oil and a minute later add the onions. Sauté for few minutes until translucent and then add the rice stirring to get well coated with the oil. Toss for a minute and then deglaze with the wine.
- Allow the wine to reduce by half and the alcohol to be evaporated and then start adding a ladle or two of the vegetable stock at a time, simmer and stir. Continue the same procedure until the rice is cooked to al-dente.
- Just before the last ladle and when the rice has some bite in the centre, add the zucchini and the lemon juice. Add the last ladle of stock water and stir. Allow to reduce, you want a creamy but not runny risotto, and add the remaining butter and 60 grs of the parmesan cheese. Season with the salt and pepper, fold in the parsley and remove from heat.
- Serve the risotto in a flat dish and sprinkle the remaining parmesan cheese.
