Recipe Index

Ingredients

• 8 cups low-sodium vegetable broth
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
• ½ cup extra-virgin olive oil, plus more for serving
• 1 medium shallot, finely chopped
• 1½ cups arborio rice
• 2 cups dry white wine
• 1 oz. Parmesan, finely grated (about ½ cup), plus more for serving
• 4 Tbsp. unsalted butter
• 2 medium zucchini (about 12 oz. total), grated on the large holes of a box grater
• Juice of 1 lemon
• Freshly ground pepper
• Coarsely chopped mint (for serving)

Method

1. Warm the low-sodium vegetable broth in a medium saucepan over high heat for 8–12 minutes, stir in the tablespoon of kosher salt until the broth tastes almost too salty, then lower the heat and keep it warm.
2. Heat the olive oil in a small Dutch oven over medium heat, add the finely chopped shallot with a pinch of salt, and cook it for about 3 minutes until softened.
3. Add the arborio rice and stir it until every grain is coated in oil and the edges of the grains turn translucent, about 3 minutes.
4. Pour in the dry white wine and cook the risotto base, stirring constantly, for 5–7 minutes until the wine has almost completely absorbed.
5. Add the warm broth two ladlefuls (about 1 cup) at a time, stirring vigorously after each addition and waiting until it has fully absorbed before adding more, for 30–45 minutes until the rice is swollen, tender yet al dente, and suspended in a loose, creamy, starchy liquid.
6. Take the risotto off the heat and stir in the finely grated Parmesan and the unsalted butter until both have melted through it.
7. Fold in the grated zucchini and the lemon juice, then taste the risotto and adjust it with more salt and freshly ground pepper.
8. Ladle the zucchini risotto into shallow bowls, drizzle each with a little olive oil, and top them with extra Parmesan, more pepper and coarsely chopped mint.

Cook: 1 hour 10 minutes · Total: 1 hour 10 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data