I love risotto as way to empty out my fridge of sad looking vegetables. So it’s not too often that I am intentional about what goes into it. This risotto is bright and springy and zesty and brings together all the obvious flavours into a super easy dinner component. I like to pair it with meatballs or a nice steak and a side salad. But honestly, a bowl of this alone will do me just fine too!
It’s best if you have time to caramelise your onions completely, but I hear you when you say – ain’t nobody got time for that! So translucent will do just fine!
Zucchini Tomato Basil Risotto
A super simple spring risotto for when the zucchini and tomatoes are abundant and extra tasty!
Ingredients
Method
- In a pan with olive oil on low heat, take your time softening your onions. Heck! Caramelise them completely if you have the patience.
- Turn up the heat slightly and add your zucchini and whole cherry tomatoes. Fry these for 5-8 minutes until the tomatoes begin to split somewhat and the edge of the zucchini have started to brown.
- Add in your uncooked rice and toast for a minute or two before ladling in 2 cups of water. Stir in a generous glug of bone broth. Give it an initial salt.
- Stir frequently, adding water every time it has become absorbed by the rice.
- Once the rice is almost cooked through – microplane in the zest of one whole lemon, squeeze in the lemon juice and add the honey.
- Once the rice is cooked completely through – stir in the grated parmesan and fresh basil (keeping some for garnish once served). Stir to melt the cheese through.
- Salt and pepper generously to taste. Serve garnished with some more basil and nice pour over of olive.