A first course that tastes like spring, the Risotto with Roasted Zucchini Cream and Lemon is perfect for lunch or dinner.
In this case, we roasted the zucchini in a pan, saving time and getting crispy zucchini on the outside with a slight crust.
Below I leave you other fancy risottos to try and then, as always, let’s go immediately below the photo to discover how to prepare the Creamy Risotto with Roasted Zucchini!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Risotto with Roasted Zucchini Cream and Lemon
- 14 oz Carnaroli rice
- 8 1/2 cups vegetable broth
- 10 1/2 oz zucchini
- 2 oz goat cheese (or robiola for a milder taste)
- 1 oz blanched almonds
- 2 fresh scallions
- 1 lemon (juice and grated zest)
- 2 pinches salt
- to taste black pepper
- 2 tablespoons extra virgin olive oil
- 1 bunch mint (fresh)
Preparation Risotto with Roasted Zucchini Cream and Lemon
Wash, trim, and cut the zucchini into diamonds.
Heat 1 tablespoon of extra virgin olive oil in a wide pan, add the zucchini and the scallion cut into rounds.
Grate the lemon zest and season the zucchini.
Roast them stirring frequently for 10/12 minutes until they are slightly golden.
Blend the zucchini adding more lemon zest, lemon juice, mint leaves, almonds, and a pinch of coarse salt.
Set aside, adjusting the consistency with a drizzle of extra virgin olive oil if it is too thick.
Place the vegetable broth on the stove and bring it to a boil.
Toast the rice in a deep pot with high sides without fat, once hot add the finely chopped scallion and 1 tablespoon of extra virgin olive oil.
Brown for a few moments then continue cooking as for a normal risotto, adding hot broth as it dries.
Once cooked, salt, and pepper.
Stir the risotto off the heat with the goat cheese, add the roasted zucchini cream leaving a few spoonfuls aside to decorate the plates.
Plate, decorating each plate with more zucchini cream, grated lemon zest, and mint leaves.
Tips and Variations
In addition to mint and lemon juice, try seasoning the roasted zucchini with a bit of olive oil and balsamic vinegar for an extra flavor touch.
Also, adding spices like chili pepper can give a nice kick.
Finally, do not forget to consider fresh herbs like basil or parsley for a fresh and fragrant aroma.
FAQ (Frequently Asked Questions) Risotto with Roasted Zucchini Cream and Lemon
Which rice to use for risottos?
In addition to Carnaroli, there are other types of rice that are well-suited for risottos, one of the most known is Arborio, which has a good starch content and gives creaminess to the dish. Another excellent rice is Vialone Nano, which is particularly appreciated for its ability to absorb flavors.
How to stir risotto?
Stirring risotto with goat cheese is a great idea. Goat cheese has a unique and creamy taste that can enhance the risotto, making it even tastier. Moreover, its soft consistency is well-suited to create the typical creaminess of stirring. Ensure you add it off the heat, mixing well to melt and combine it with the risotto.
In alternative, Parmesan cheese or Grana Padano are perfect.How much broth is needed to cook a creamy risotto?
Usually, it is recommended to use about 3-4 times the volume of the rice in broth.
When to add broth to a risotto?
The broth should be added gradually, one ladle at a time, stirring frequently.
How to store leftover risotto?
Risotto should typically be eaten right away but if you have leftovers, you can store it in an airtight container in the fridge for 2 days to then use for baking in the oven, or for fried rice or rice soufflés.
