Who doesn’t love a one-pot meal, and this risotto is stress-free.
A great vegetarian option to have in your repertoire.
INGREDIENTS (serve 2 ppl)
160 gr Carnaroli rice
2 zucchini, diced
1/2 punnet cherry tomatoes, cut in half
1 shallot, finely diced
500 ml Vegetable stock
1/2 cup dry white wine
Pinch of saffron threads (or powder)
2 tbsp butter
2 tbsp parsley leaves, chopped
1/4 cup Parmigiano Reggiano, grated plus extra to garnish
Extra-Virgin olive oil
Salt
METHOD
In a saucepan, bring the vegetable stock to boil and let it simmer away.
In another saucepan, over low heat, add a glug of olive oil and the diced shallot.
Stir occasionally and let it cook until translucent (about 5-6 minutes).
Now add the rice, stir and make sure it’s well coated by the oil.
Once the rice is toasted (about 2-3 minutes), add the wine, stir, and cook until it has evaporated.
Now add half of the zucchini, saffron, a pinch of salt and a ladle of stock to cover the rice.
Stir occasionally and make sure the rice does not stick to the bottom of the pan.
Once the stock is absorbed by the rice, add another ladle or two of the stock.
Repeat until you have used the majority of the stock and your rice is al dente (approximately 18 minutes).
Now stir in the rest of the zucchini, cherry tomatoes, butter, cheese, the parsley leaves finely chopped and check for seasoning.
Once the butter is melted through the rice, cover it a let it rest for 1 minute.
Serve it in individual plates and top the rice with some freshly grated Parmigiano Reggiano and a final drizzle of Extra-Virgin olive oil.
Davide
