Zucchini Risotto

Zucchini Risotto

something about a super simple dish that also has a certain decadence to it - like it requires a keen eye, some great ingredients and a flick of the wrist to make all this happen. The contrasting creaminess of the risotto with the shaved, raw zucchini is a match made in heaven and a big bite of sunshine. Risotto is a real labour of love, so spread that love baby!


1/2 onion, diced

5 cloves of garlic, sliced

1/2 cup of arborio rice

2 cups of stock (chefs choice!), room temperature 

lemon, zest & juice 

zucchini, sliced

1/4 cup of butter

*optional - cheese/"cheeze" 

some greens for garnish (chervil, basil, parsley would be perfect)

1. in a wide pot with olive oil on medium heat, add in onion and then garlic (yes it matters). salt well and continue to stir until onions become translucent. 

2. add in lemon zest & de-glaze with lemon juice. add in your rice and toast until aromatic (3-4 minutes). 

3. using a ladel, add in just enough stock to cover the arborio and continue to stir vigorously. as the liquid continues to be absorbed, keep stirring. Once the pot is almost dry, add more stock to just cover. Continue to repeat this process and stirring. 

4. Once your rice is al dente, add in as much butter as your heart desires. Your risotto should be loose in consistency with a small bite of bite as texture. If you stir it in the pot, you will see it "wave" back at your - that's how you know it's ready to go!

5. Mount with your cheese and adjust your seasoning accordingly. Toss your zucchini with an extra squeeze of lemon and salt, cover your risotto with them and some herbs. 

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