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Zucchini, Basil-Leek Risotto Recipe

Serves: 2

Ingredients

For the Zucchini, Basil-Leek Broth:

  • 2 shallots, chopped
  • 2 tbsp avocado oil
  • 1 large zucchini, sliced
  • 2 leeks, sliced
  • 1 cup fresh basil
  • Salt, to taste
  • 1 tsp ground black pepper
  • 2 1/2 cups vegetable broth
  • ¾ cup heavy cream (or additional vegetable broth for a lighter option)

For the Risotto:

  • 1 cup Arborio rice
  • ¼ cup white wine
  • 2 shallots, finely chopped
  • Approximately 3 cups zucchini basil-leek broth
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter
  • ¼ cup grated Parmesan cheese, plus extra for garnish
  • Fine sea salt, to taste
  • 1 tsp ground black pepper (optional)
  • 2 tbsp fresh basil, for garnish
  • 4 tbsp ricotta cheese, for each dish

Instructions

To Make the Zucchini, Basil-Leek Broth:

  1. In a large pot over medium-high heat, heat the avocado oil. Add the chopped shallots and leeks, sauté for about 1 minute.
  2. Add the sliced zucchini and stir well.
  3. Pour in the vegetable broth, season with salt and black pepper, and bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes.
  4. Add the fresh basil and blend the mixture until smooth using an immersion blender or regular blender.
  5. Stir in the heavy cream. Keep the broth warm in a clean saucepan.

To Make the Risotto:

  1. In a large skillet over medium-high heat, heat the avocado oil. Add the finely chopped shallots and sauté for 30 seconds.
  2. Add the Arborio rice and stir constantly for 2 minutes until toasted.
  3. Pour in the white wine and cook for about 1-2 minutes, stirring continuously.
  4. Add one ladle of the hot zucchini basil-leek broth, stirring until mostly absorbed. Continue adding the broth one ladle at a time, stirring continuously. Repeat until the risotto is creamy, about 20-25 minutes.
  5. Turn off the heat and stir in the butter, Parmesan cheese, salt, and black pepper until well combined.
  6. Serve the risotto topped with ricotta cheese, extra Parmesan, and fresh basil.
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