Easy Creamy Zucchini Risotto
Servings: 2 servings
Ingredients
- 375 ml veggie broth
- 75 ml white wine (replace 75 of the broth with white wine)
- 2 tbsp olive oil
- ½ onion, diced
- 1 garlic clove, grated
- 150 g risotto rice, like arborio
- 1 small zucchini, grated
- 1 tbsp pesto
- 1 lemon, juiced
- To garnish: burrata, fresh basil
Optional
Instructions
- Risotto: Fry onion and garlic in olive oil until translucent. Then add risotto rice and fry for 1-2 minutes. Extinguish with wine, and gradually add veggie broth and let it simmer on low-medium heat for 10 minutes, stir occassionally
- Zucchini: In the meantime, grate the zucchini, and add it to the risotto and simmer for another 10-15 minutes until the rice is cooked. Stir occasionally to make it creamy (you may need to add more liquid). When cooked, add in pesto and lemon juice
- Serve: It's best enjoyed fresh, so eat right away. We highly recommend serving with fresh burrata, and some crunchy seeds. Enjoy!
- Store and reheat: it's best to eat fresh, but you can store in in the fridge for a couple of days. The risotto will set as it cools, so when reheating it, you can simply add some liquid to loosen it up again and get the creamy texture back.