Zucchini Risotto with Lemon and Basil
This zucchini risotto is my favorite summer risotto recipe but also delicious enough to enjoy all year long. Fresh zucchini is grated and combined with a classic creamy risotto recipe.
Servings: 6
Calories: 452kcal
Ingredients
- 6 cups chicken stock or vegetable stock
- 2 Tablespoons extra-virgin olive oil
- 1 cup white onion finely chopped
- 2 cups Arborio Rice
- 1 cup dry white wine
- 2 cups grated zucchini
- 2 Tablespoons unsalted butter cut into pieces
- ¾ cups pecorino or Parmesan-Reggiano cheese freshly grated
- 2 ounces Fresh Basil
- 1 lemon zested
Instructions
- In a medium saucepan bring the chicken stock to a simmer over medium heat.
- In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened about 6 minutes. Add ½ cup of the warm stock and cook, stirring often, until the stock evaporates and onion is completely tender
- Add the rice and cook for 1 minute, stirring to thoroughly coat. The grains should begin to become translucent around the edges. Add wine and bring to a simmer and cook, stirring occasionally, until wine is completely evaporated about 2 minutes.
- Begin adding the stock in ½ cup to 1 cup increments. Stir each time you add the stock. Allow the liquid to absorb before adding more stock. It will take 2 to 3 minutes for each addition to absorb.
- The rice will be done in 18 to 20 minutes. Start checking the rice after about 15 minutes; the rice should be al dente, i.e. tender but not mushy. When the rice is almost al dente stir in the grated zucchini.
- Remove the pan from heat, add the cold butter, and stir until melted. Gradually add the cheese, stirring until cheese is melted and the liquid surrounding the risotto is creamy but not a sludge. Stir in more stock if needed. Season to taste with salt and pepper. Top with fresh chopped basil and lemon zest and serve with lemon slices.
Notes
Do not overcook the zucchini. Adding it too soon will result in mushy risotto. By adding it at the end we get a lovely texture that pairs perfectly with the rice.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave of the stovetop. Add a splash of water or stock before reheating.
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