A twist on a classic rice dish that’s the perfect comfort meal.
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 5 to 6 cups (1.25 to 1.5 liters) low-sodium vegetable or chicken broth
- 2 tablespoons unsalted butter
- 1 shallot, finely diced
- Kosher salt and freshly ground black pepper
- 2 medium zucchini, finely diced
- 1 1/2 cups (about 325 grams) arborio rice
- 2 garlic cloves, minced
- 1/2 cup dry white wine, such as Pinot Grigio
- 2 tablespoons finely chopped parsley
- 1 lemon, zested and juiced
- 1 tablespoon finely chopped mint, optional
- 3 to 4 zucchini blossoms, stamens removed and thinly sliced
- 1/2 to 3/4 cup (40 to 60 grams) finely grated Pecorino Romano
Instructions
- Heat 6 cups of broth in a medium saucepan over low just until hot.
- Melt the butter in a large sauté pan or saucepan over medium-low heat. Add the shallot, sprinkle with salt and pepper and cook, stirring frequently, until softened and a little translucent, 2 to 3 minutes. Add the zucchini, sprinkle with more salt and pepper and cook until lightly golden brown, about 2 minutes. Add the arborio rice and garlic, increase the heat to medium and cook for 1 to 2 minutes to cook off the raw garlic and toast the rice.
- While constantly stirring, add the white wine and cook until all the wine is absorbed and evaporated. Using a ladle, add about a 1/2 cup of the hot broth into the rice and stir to combine. Stir the rice frequently until almost all the broth is absorbed, then add another ladle. Continue adding broth in this manner until the rice is cooked to al dente. This could take anywhere from 5 to 6 cups of broth.
- Stir in the parsley, lemon zest and lemon juice. Stir in the mint and zucchini blossoms if using. Cook for another minute just to bring the flavors together.
- Finish with the Pecorino Romano and serve immediately or, if making ahead, keep warm over low for up to 30 minutes and add a splash more broth just before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 387 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 13 g |
| Cholesterol | 26 mg |
| Sodium | 953 mg |
Reviews
Made this tonight with baked chicken. Delicious, worth every minute. We have loads of zucchini from our garden. Definitely will make this again.
Amazing! Hubby loved it with some lemongrass chicken meatballs on top. Thank you Mary!
This is amazing! So worth the time making it. I had a hard time eating anything else on my plate as I kept going back to this Risotto!
YUMMY!
Made this tonight – added grilled shrimp on top- my husband said “add this to our rotation and don’t change a thing!!”