Zucchini, Lemon, and Basil Risotto
Ingredients
- 1 1/2 cups Arborio rice
- 2 medium zucchinis
- 1 lemon zest and juice
- 1 small onion
- 2 cloves garlic
- 4 cups hot vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese or a vegetarian alternative
- 3 tablespoons olive oil
- A few fresh basil leaves
- Salt and pepper to taste
Instructions
Step 1: Prep the Ingredients
- Wash and finely grate the lemon zest. Squeeze the lemon juice and set aside.
- Dice the zucchinis into small, even-sized pieces.
- Finely chop the onion and mince the garlic.
- Keep the vegetable broth warm throughout the cooking process.
Step 2: Sauté the Vegetables
- Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat.
- Add the chopped onion and cook until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the diced zucchini and sauté for 3 to 4 minutes. Remove a portion of the zucchini and set it aside for garnishing later.
Step 3: Cook the Risotto
- Add the Arborio rice to the pan and stir for 2 minutes to coat the grains in oil.
- Pour in the white wine and allow it to evaporate while stirring.
- Add one ladle of hot vegetable broth and stir until it is fully absorbed.
- Continue adding the broth one ladle at a time, stirring frequently. This process will take about 18 minutes until the rice is tender and creamy.
Step 4: Add the Final Touches
- Once the rice is cooked, stir in the lemon juice, lemon zest, and reserved sautéed zucchini.
- Add the grated Parmesan cheese and mix well until creamy.
- Season with salt and pepper to taste.
- Tear the fresh basil leaves and stir them in just before serving.
Step 5: Plate and Serve
- Serve the risotto in bowls or on plates.
- Garnish with extra basil leaves, additional lemon zest, and a drizzle of olive oil.
- Enjoy immediately for the freshest flavors.