Summer Risotto
I am posting this summer risotto in January because I am slightly (largely) behind on updating this blog, but this recipe absolutely needs to be here! It is bright and tasty and will wow a crowd, all while being pretty easy to make. Risotto used to intimate me but now I love it.
See the instagram post here
What you’ll need for this risotto
- Medium sized pot
- Cutting board
- Chef knife
- Wooden spoon
Ingredients For Summer Risotto:
- Butter
- Garlic
- Shallot
- Zucchini
- Handful of cherry tomatoes
- Arborio rice
- Broth of choice
- White wine (optional)
- Salt, pepper, red pepper flakes to taste
- Fresh basil and thyme
- Parmesan cheese
- Lemon juice
How to make this Risotto
Step 1:
Saute the garlic and shallots in the browned butter on medium heat. Add in the zucchini and tomatoes and cook down some, add a little salt. Then add in the rice and wine if using.
Step 2:
Slowly stir in 1/2 cup of broth into the pot, stirring until the liquid is absorbed. Add another 1/2 cup, and continue this until all the broth has been slowly incorporated and the rice is cooked and creamy.
Step 3:
Stir in a bunch of parmesan cheese, taste for more salt and pepper and pepper flakes. Stir in some fresh herbs. Squeeze a little lemon juice on top. More fresh herbs if desired!
Storage
Risotto is best eaten immediately, but it can be stored in an airtight container in the fridge for a few days and reheated on the stove or in the microwave.
Other Great Rice Recipes:
Summer Risotto
Ingredients
- 2 tbsp butter melted and slightly browned
- 2 cloves garlic minced
- 1 shallot mined
- 1 cup zucchini shredded
- handful cherry tomatoes
- 1 cup arborio rice
- 4 cups broth of choice warmed
- 1/2 cup white wine optional
- salt, pepper, red pepper flakes to taste
- fresh basil and thyme
- parmesan cheese
- juice from half a lemon
Instructions
- Saute the garlic and shallots in the browned butter on medium heat. Add in the zucchini and tomatoes and cook down some, add a little salt. Then add in the rice and wine if using.
- Slowly stir in 1/2 cup of broth into the pot, stirring until the liquid is absorbed. Add another 1/2 cup, and continue this until all the broth has been slowly incorporated and the rice is cooked and creamy.
- Stir in a bunch of parmesan cheese, taste for more salt and pepper and pepper flakes. Stir in some fresh herbs. Squeeze a little lemon juice on top. More fresh herbs if desired!