Zucchini and Lemon Risotto Recipe
13. Oct, 2007 
10 Comments
My most favorite thing to eat, the thing that I will always choose if I see it on a menu, is risotto. Unfortunately my passion for eating risotto sometimes leads to the consumption of bland and badly cooked restaurant meals. I think that the proper way to have risotto is in the comfort of your own home when you feel like taking your time with dinner. When I made this I had a glass of wine beside the stove and my book open on the counter so it wasn’t a chore at all.
J made a grilled salmon with asian influences so I chose the flavours of this risotto to work with that and it was a nice combination. If you haven’t made risotto before please don’t use this recipe as a how-to, there are lots of good guides on risotto out there and I tend to use an amalgamation of skills learned but I can definitely recommend Marcella Hazan’s methods.
Check out more zucchini recipes in the archives like Zucchini with Coriander, Creamy Zucchini and Basil Penne, Fusilli with Zucchini, Mint and Cream and Zuchine Gratine.
Zucchini and Lemon Risotto (serves 2-4)
4T butter
1 small onion, diced
1 garlic clove, minced
1/2t red pepper flakes, or 1 dried red chile crushed
1 medium zucchini, grated
1 small lemon, zested and juiced
1C arborio rice
1/2C white wine
~1L chicken stock (or vegetable stock)
1/2 Parmesan, grated
1T fresh parsley, minced
salt and pepper
Melt 1T of butter in a heavy casserole pot over medium low heat. Meanwhile put the stock in a pan over low heat. Add garlic, pepper flakes (or chile) and onion and sauté until soft, about 5 minutes – don’t let it brown. Add zucchini, lemon zest, a few grinds of fresh pepper and 1/2t salt. This will draw the water out of the zucchini. Turn the heat up to medium and cook until the water comes out of the zucchini and evaporates again, stirring regularly.
Move zucchini to the sides of pan and add another tablespoon of butter, allow it to melt and start sizzling. Add the rice and stir it all together allowing the rice to absorb the moisture of the butter and vegetables. Cook, stirring constantly for about a minute, don’t let it stick. Add the wine and continue stirring until absorbed, about 2 minutes. Add stock by the ladle until it has been absorbed stirring constantly. After your first addition of stock has been absorbed add 1T of lemon juice with the next round of stock.
When the rice is almost done but just slightly al dente take the heat off the bottom of the pot and stir in remaining butter, cheese and parsley. Taste for seasoning. Add another tablespoon of lemon juice and stir into the risotto.
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Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
What a gorgeous photo with the risotto in that lovely cup.
I too am a fan of risotto and your latest is simple and delicious. Risottos are a great comfort food…stay in on a Saturday, all day in your PJ’s and watch tv with a bowl of risotto!
Your recipe sounds utterly delicious and decadent… I have to admit, I make risotto lots but never use more than that 1 T of butter. Someday I’m not going to quit worrying about the extra calories and just go for it…:-)
This looks so yummy! I’m always a sucker for risotto too. You’re right, it’s usually best at home. It requires a lot of patience and attention. But so worth it!
I have been enjoying risotto since I first cooked it a while ago. There are just so many different flavours that you can use in a risotto! Zucchini and lemon sound like they would make a tasty risotto.
Kalyn – thanks! I really should have used a non-white background but I am learning.
Peter – now that is a very good idea
katiez – I just can’t help myself, I don’t have any dietary reasons for being careful and I so I tend to enjoy more then be careful.
Becky – yes patience indeed, but as I said with a glass of wine.
Kevin – yeah I really should keep experimenting I still have never made one with butternut, for shame!
Katerina, this risotto is sinful!
Risotto is my favorite food and I would eat a huge bowl of this with a big smile on my face!
Katerina,
I love risottos… and most of Italian things, pizza, pasta, focaccias
I must try this one… I love zucchinis too!
Enjoy your evening, Margot
Mmmm thanks for the Risotto idea… the same old parm and butter just isn’t doing it for me so much anymore . What do you think about using Broccoli also in this?
Mm.. that sounds good – I might worry the broccoli would get too mushy though, I would separate the florets from the stems and save the florets to the last few minutes I think.