epicurious4.7
Zucchini Risotto
Let summer squash be itself for once in this zucchini risotto recipe. Luscious arborio rice works well to absorb the moisture of your summer zucchini bounty.
👥 4 Servings⏱️ Prep & Cook: 1h 10m🔥 Cook: 1h 10m👤 Casey Elsass📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●dutch oven
- ●oven
- ●grater
- ●bowl
📝 Preparation Steps
1
Heat 8 cups low-sodium vegetable broth in a medium saucepan over high until warm, 8–⏱️ 12 minutes. Add 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and taste broth; it should be on the verge of too salty. Add more salt if needed. Reduce heat to low and keep warm.
low-sodium vegetable broth8 cups. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp
2
Heat ½ cup extra-virgin olive oil in a small Dutch oven or large saucepan over medium. Add 1 medium shallot, finely chopped, and a pinch of salt and cook, stirring occasionally, until softened, about ⏱️ 3 minutes. Add 1½ cups arborio rice and cook until each grain is coated in oil. Cook rice, stirring occasionally, until translucent around the edges, about ⏱️ 3 minutes. Add 2 cups dry white wine and cook, stirring constantly, until almost completely absorbed, 5–⏱️ 7 minutes. Continue to cook, adding warm broth 2 ladlefuls (about 1 cup) at a time and stirring vigorously after each addition until completely absorbed before adding more, until rice is swollen and tender yet al dente (not chalky) and suspended in a thick, starchy liquid (it should be loose and creamy), 30–⏱️ 45 minutes. Start tasting after you have added about two thirds of the broth; you might reach the right consistency before you’ve added all of it. (Resist the urge to turn up the heat. This is a slow process that takes time.)
medium shallot, finely chopped1½ cups arborio rice1dry white wine2 cups
3
Remove risotto from heat; add 1 oz. Parmesan, finely grated (about ½ cup), and 4 Tbsp. unsalted butter and stir until melted. Add 2 medium zucchini (about 12 oz.), grated on the large holes of a box grater, and juice of 1 lemon. Taste and season with more salt if needed and freshly ground pepper.
. Parmesan, finely grated (about ½ cup), plus more for serving1 oz. unsalted butter4 Tbspmedium zucchini (about 12 oz. total), grated on the large holes of a box grater2Juice of 1 lemonFreshly ground pepper
4
Ladle risotto into shallow bowls or onto plates; drizzle with oil and top with more Parmesan and pepper and some coarsely chopped mint.
Coarsely chopped mint (for serving)
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