Summer Risotto
A bright and delicious summery risotto that will wow a crowd but is easy to make
Servings: 4
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!