You might not think of making risotto during the warmer months but this recipe could change your mind!

With fresh zucchini and a touch of basil, the green color recalls rolling hills and the lightness of the vegetables make this a great dish on a warm summer night.

zucchini risotto


PREP : 1 hour


Zucchini Cream and Garnish 3 tbsp extra virgin olive oil 1 small onion, minced 1 sprig of thyme 4 zucchini, diced 6 basil leaves 1 teaspoon of minced parsley ⅓ to ½ cup extra virgin olive oil

black pepper

Risotto Two tablespoons of minced onions 320g Arborio or Carnaroli rice ½ cup dry white wine 1 liter chicken stock 2 tablespoon of minced flat parsley salt

Parmesan cheese to taste


Zucchini Cream and Garnish In a sauté pan add oil and onion, a pinch of salt and when onions are translucent add the diced vegetables. Sauté until crunchy and then remove 4 tablespoons of zucchini and set aside for garnish. Keep cooking the vegetables in the pan until soft, then puree with the rest of the ingredients. Pre cook the onion In a small skillet fry the onion in olive oil until it is translucent, don’t let it brown or caramelize. If necessary add water until onion is no longer crunchy. Set aside. Toasting the rice

Place oil, butter and rice in the pan and stir over medium heat until the rice starts to smell nutty. Pour wine onto the rice to bring down the temperature. Stir until alcohol is evaporated.

Slow cooking After toasting the rice and adding the wine put the heat on low, add the first couple of ladles of stock, season with salt and add the cooked onion. Add stock gradually and after 10 minutes add the zucchini cream. Adjust seasoning and keep adding small amounts of stock until the rice is 'al dente'. Turn off heat, add cheese and the diced, cooked zucchini, cover and let rest 2 to 5 minutes.

Serve Make sure the serving dishes are hot, you can preheat them in the oven or by microwaving them for two minutes. Wine Pairing Serve the same wine you used in the recipe for the perfect pairing.

TIP If you can make your own chicken stock: In a tall pot place 1 chicken cut into small pieces or 1kg of bones, wings etc. 1 onion, 2 carrots, 1 celery stick, a few peppercorns, 2 bay leaves, 1 clove of garlic and a few parsley stems. Cover with water and simmer for a couple of hours. Use immediately or drain well and freeze

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