As the weather gets warmer, lighter, brighter, and fresher dishes become especially appealing. This tender zucchini risotto with pesto is a simple seasonal dinner with a creamy texture, fresh vegetables, and a lively herbal aroma.
The key to good risotto is creaminess created not by heavy cream, but by gradually adding hot stock and allowing the rice to release its natural starch. Zucchini keeps the dish light, while pesto, Parmesan, and cold butter bring the flavors together at the end.
Servings:
2
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🛒 Ingredients for zucchini risotto with pesto
👨🍳 How to make it
- Heat the olive oil in a deep, heavy-bottomed pan. Add finely chopped spring onion and celery with a small pinch of salt and cook gently for about 5 minutes until softened.
- Add the dry rice and toast for 2–3 minutes, stirring. The edges of the grains should become slightly translucent while the centers remain pale.
- Add the thyme or rosemary. Pour in the hot stock one ladle at a time, adding more only when the previous portion is almost absorbed. Stir regularly. This usually takes around 15–18 minutes.
- About 5 minutes before the rice is ready, add the zucchini cut into small cubes. It should soften without turning completely mushy.
- Remove the pan from the heat. Add the cold butter, Parmesan, finely chopped garlic, and pesto. Stir well, adjust the seasoning, cover, and let the risotto rest for 2 minutes.
💡 Tip: risotto rice is generally not rinsed before cooking because its surface starch helps create the characteristic creamy texture.
