Risotto with zucchini, lemon and mint Recipe
This delicate, pale risotto is scented with lemon and fresh mint, and the grated zucchini makes it creamy without a litre of cream. In Italy, such light risotti are often served in spring and summer, when vegetables are at their best – it’s something between a lunch and an elegant dinner.
This risotto combines the creaminess of a classic Italian dish with the lightness of zucchini, lemon and fresh mint, so instead of heavy winter comfort food you get something spring-like and bright in flavour. The grated zucchini melts into the rice grains, creating a naturally velvety sauce without any cream, while the herbs give the whole dish a fresh, almost garden-like character.
Chef's tips
Add the stock to the rice in small portions, waiting until the previous one is absorbed – only then will the grains release their starch and the risotto will be truly creamy. Stir often, but not obsessively: every few dozen seconds is enough to prevent sticking without breaking the grains. Add the lemon zest and chopped mint only at the very end, after taking the pot off the heat, because too much cooking will strip them of their aroma.
How to serve
Serve the risotto immediately after cooking, on slightly warmed plates, with a few fresh mint leaves on top – it works perfectly as an elegant yet simple meal for two. To drink, choose a light, dry white wine, such as Soave or Vermentino, or homemade water with lemon and cucumber slices. For a larger dinner, you can precede it with a simple starter of grilled vegetables or zucchini carpaccio to keep the “green” theme.
Ingredients
- risotto rice (arborio or carnaroli) about 1 cup - 240 g
- zucchini small, young pieces - 2 piece
- onion small - 0.5 piece
- vegetable or chicken stock warm - 900 ml
- dry white wine optional, you can skip it and add more stock - 80 ml
- grated Parmesan - 40 g
- butter - 25 g
- olive oil - 1 tablespoon
- lemon zest and 1–2 tablespoons of juice - 1 piece
- fresh mint can be replaced with basil - 6 leaves
- salt to taste
- pepper to taste
Preparation
- Heat the stock in a small pot and keep it over very low heat so it stays warm.
- Wash the zucchinis and grate them on the large holes of a grater. If they release a lot of water, squeeze them lightly in your hands. Finely chop the onion.
- In a wide pot or deep pan, heat the olive oil and half of the butter over medium heat. Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the rice, stir and fry for 1–2 minutes, until each grain is coated in fat and looks slightly glossy and white.
- Pour in the wine (if using) and stir until almost completely evaporated.
- Add the first ladle of hot stock and stir gently. When the liquid is almost absorbed, add another ladle. Repeat this process for about 15 minutes, stirring from time to time.
- After 15 minutes, add the grated zucchini, stir and continue adding the stock a little at a time until the rice is soft on the outside but slightly firm in the centre. The whole process should take about 18–20 minutes from the moment you add the rice.
- When the rice is ready, remove the pot from the heat. Add the remaining butter, grated Parmesan, finely grated lemon zest and 1–2 tablespoons of lemon juice. Season with salt and pepper. Stir vigorously until the risotto is very creamy and slightly loose.
- Cover the pot with a lid and let it rest for 2 minutes.
- Before serving, chop the mint and sprinkle it over the risotto on the plates. Serve immediately while it is very creamy.
Storage
Cool leftovers quickly, store in the fridge in a closed container and reheat gently with a splash of stock or water. The texture will be softer, but it still makes a tasty, comforting meal.
