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:
- In a large pot over medium-high heat, heat the avocado oil. Add the chopped shallots and leeks, sauté for about 1 minute.
- Add the sliced zucchini and stir well.
- 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.
- Add the fresh basil and blend the mixture until smooth using an immersion blender or regular blender.
- Stir in the heavy cream. Keep the broth warm in a clean saucepan.
To Make the Risotto:
- In a large skillet over medium-high heat, heat the avocado oil. Add the finely chopped shallots and sauté for 30 seconds.
- Add the Arborio rice and stir constantly for 2 minutes until toasted.
- Pour in the white wine and cook for about 1-2 minutes, stirring continuously.
- 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.
- Turn off the heat and stir in the butter, Parmesan cheese, salt, and black pepper until well combined.
- Serve the risotto topped with ricotta cheese, extra Parmesan, and fresh basil.
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