As the weather gets warmer outside, we naturally crave dishes that are lighter, brighter, and fresher. Today, we are sharing a special recipe with you—zucchini risotto with a touch of pesto. We borrowed this dish from an old French cookbook, and it is guaranteed to win over your heart (and stomach!).
The ultimate secret to a true risotto is its rich, creamy texture, which comes not from heavy cream, but from the proper technique of cooking the rice. Combine this with the freshness of young zucchini and the vibrant zip of pesto, and you have the perfect dinner.
Servings:
2
*Ingredients update automatically. Click rows to cross off items.
🛒 Ingredients
- Risotto rice (Arborio): 200 g
- Vegetable broth (hot): 1000 ml
- Zucchini (medium): 3 pcs.
- Green onions: 2 stalks
- Celery: 1 stalk
- Pesto sauce: 2 tbsp
- Parmesan (grated): 60 g
- Garlic: 1 clove
- Olive oil: 2 tbsp
- Butter (cold): 30 g
- Rosemary or thyme: 1 tsp
- Salt and black pepper: to taste
👨🍳 Instructions
- 1. Preparation: Heat the olive oil in a deep, heavy-bottomed pan over low heat. Add the green onions and celery. Add a tiny pinch of salt—this helps the vegetables release their moisture. Sauté for about 5 minutes until soft.
- 2. Toasting the Rice: Add the raw rice to the vegetables. Stirring constantly, toast the grains for 2-3 minutes. The edges of the rice should become slightly translucent, while the center remains white.
- 3. Adding the Broth: Toss in the thyme. Now, pour in one ladleful of hot vegetable broth. Stir the rice constantly but gently. Once the rice has absorbed almost all the liquid, add the next ladleful. This process will take about 15-18 minutes.
- 4. The Vegetables: About 5 minutes before the rice is fully cooked, stir in the diced zucchini. They will have just enough time to cook through while retaining a pleasant, tender-crisp bite.
- 5. The Final Touch: Remove the pan from the heat. Add the cold butter, grated parmesan, minced garlic, and pesto. Give it a taste test! Season with extra salt and pepper if needed. Stir everything vigorously for a minute, cover with a lid, and let the dish rest for 2 minutes.
💡 Pro Tip: Never rinse risotto rice before cooking! Water washes away the vital starch from the surface of the grains, causing you to lose that signature, perfectly creamy texture.
