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Kitchen Notebook

May 30, 2021

Zucchini Lemon Risotto

45 Mins

45 Min

Slice zucchini into 1/2-inch rounds, then slice rounds into halves or quarters, depending on size.

Bring broth and 1 cup water to simmer in medium saucepan; keep warm over medium-low heat until ready to use.

Meanwhile, heat oil in large pan over medium-high. Add zucchini and shallots; cook 5 to 6 minutes, stirring occasionally, until zucchini is light golden brown. Stir in garlic, rice, and sea salt, and reduce heat to medium-low. Cook 3 to 4 minutes, stirring often, until grains turn translucent.

Ladle in 2 cups broth and simmer 8 to 10 minutes, stirring frequently, until completely absorbed. Ladle in another cup broth, stirring frequently, and allowing liquid to absorb fully before adding more. Continue to add broth in 1 cup increments until rice is al dente and creamy, about 25 to 30 minutes total.

Add butter, lemon juice, lemon zest, 1/2 teaspoon black pepper, and 1/2 cup cheese. Gently stir until butter melts into mixture and cheese is incorporated. Remove from heat and garnish with remaining grated cheese and herbs, if desired. 

45 Mins Dinner overlayTitle recipe Spring Veg

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45 Mins Dinner overlayTitle recipe Spring Veg

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