Risotto with Zucchini Cream
How do you make creamy zucchini risotto?
Sauté zucchini with shallot and blend it with basil until creamy. Toast the rice with onion, add wine, and cook by gradually adding vegetable broth. Stir in the zucchini cream five minutes before the rice is done. Finish off the heat with lemon zest and almond cream to make it creamy.
A delicious, flavorful, and creamy risotto; it lets us use zucchini in a different way, and with very few ingredients we can prepare a sensational main dish.
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Servings: For 4 people
Ingredients
- 360 g Carnaroli rice (for risotto)
- 400 g zucchini (about 2 medium)
- 125 ml dry white wine
- 1 L vegetable broth
- ½ teaspoon dried oregano
- 10 fresh basil leaves (about 20 g)
- 2 small shallots
- 1 organic lemon
- 30-40 g walnuts
- 6 tablespoons extra-virgin olive oil
- Optional: 1 tablespoon unsweetened walnut or almond cream
Instructions
Place the vegetable broth in a small pot and keep it hot over low heat. Start by chopping one shallot and sautéing it over medium-low heat in a medium high-sided pot with 3 tablespoons of extra-virgin olive oil.
Cut the zucchini into large pieces, add them to the shallot, sprinkle with a pinch of salt, a pinch of pepper, and the oregano, stir well, and cook for about 10 minutes over medium heat.
Once cooked, transfer them to another medium bowl and add the basil leaves torn with your fingers.
Blend with an immersion blender until you obtain a cream. Put it back in the pot and keep it warm over low heat.
Chop the other shallot and place it in another medium high-sided pot. Pour in the other 3 tablespoons of extra-virgin olive oil and sauté it gently.
Once golden, add the rice and toast it over medium-high heat for 2-3 minutes.
Pour in the wine.
Stir until the alcohol evaporates.
Now add the warm vegetable broth by the ladleful, little by little. Cook over medium heat, and each time the rice absorbs the broth, add another ladleful.
Grate the lemon zest and chop it finely. Set aside.
Five minutes before the rice is done (about 20 minutes total), add the warm zucchini cream and stir well.
When the cooking time is over, turn off the heat and remove the pot. Add the almond or walnut cream (optional) and the lemon zest, mix, and let rest for 5 minutes so all the flavors blend well and the risotto reaches its perfect consistency and creaminess.
Serve piping hot and garnish with a little almond or walnut cream and some nuts.
Enjoy your meal!
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- 360 g Carnaroli rice (for risotto)
- 400 g zucchini (about 2 medium)
- 125 ml dry white wine
- 1 L vegetable broth
- ½ teaspoon dried oregano
- 10 fresh basil leaves (about 20 g)
- 2 small shallots
- 1 organic lemon
- 30-40 g walnuts
- 6 tablespoons extra-virgin olive oil
- Optional: 1 tablespoon unsweetened walnut or almond cream