Zucchini Risotto

recipe

• Step 1
  Peel & finely mince the shallots.
• Step 2
  Melt a dab of butter in a pot, over medium heat. Add the minced shallots & sauté for 1 min, stirring.
• Step 3
  Add the rice & cook for 2-3 min, stirring.
• Step 4
  Deglaze with white wine & stir until fully absorbed,
• Step 5
  Prepare the stock. Boil 250 ml of water per person & dissolve the stock cube in it.
• Step 6
  Add a ladle of stock to the rice and stir frequently as it absorbs. Repeat this step, leaving the stock to fully absorb between each ladle, until fully used.
• Step 7
  Meanwhile, wash and slice the zucchini into rounds.
• Step 8
  Heat a drizzle of olive oil in a pan, over high heat. Add the zucchini & sauté for 5 min. Pour a bit of water into the pan, cover & leave to cook for another 5-6 min, over medium heat.
• Step 9
  Once the rice is cooked, add the grated parmesan & a dab of butter (optional). Season with salt & pepper & mix.
• Step 10
  Once the zucchini are cooked, season to taste - e.g: thyme, rosemary, 'herbes de Provence', etc.
• Step 11
  Delicately incorporate the zucchini into the risotto.
• Step 12
  Serve the zucchini risotto topped with lemon zest & freshly cracked pepper.* Enjoy ! *Check out our tips for this step