Ingredients
- For the risotto:
- 2 tablespoon olive oil
- 2 medium yellow onion, finely chopped
- 3 cups arborio rice
- 2 cup dry white wine
- 8 cups or so vegetable broth
- 1.5 cup pesto
- 1 teaspoon salt (more or less depending on how salty your broth and pesto are, so taste for salt often)
- Fresh black pepper
- For the zucchini:
- 2-3 lb zucchini, cut on on a bias into chunky half moons
- 2 tablespoon olive oil
- 1 teaspoon salt
- Fresh black pepper
- 6 cloves garlic, minced
Instructions
- Warm the vegetable broth in a saucepan. Keep it warm on the lowest setting possible as you prepare the risotto.
- Preheat the oven to 425 F for the zucchini, and have ready a large rimmed baking sheet lined with parchment paper.
- Now let’s make the risotto! Preheat a heavy-bottomed 4 quart pot over medium heat. Sauté the onion in oil and a pinch of salt until translucent, 4 to 5 minutes.
- Add the rice and use a wooden spoon to stir and coat with oil. Add the white wine and stir occasionally, until wine is mostly absorbed, 4 minutes or so. Add a few dashes fresh black pepper, and half of the salt. Turn the heat down just a bit to medium-low.
- Add the broth by the cupful, stirring the risotto after each addition until the broth is mostly absorbed (6 to 8 minutes). After 2 cupfuls, add about half of the pesto and stir well, then continue to cook, adding broth by the cupful, stirring, and letting the liquid absorb.
- At some point in there, your oven will be preheated. Toss the zucchini with oil, salt, pepper and garlic. Roast for about 6 minutes on each side, or until softened and lightly browned. Remove from oven and set aside.
- With your last addition of broth, add the remainder of the pesto. Taste for salt and add the other 1/4 teaspoon if needed. Risotto is ready when the rice is chewy but still firm, and the sauce is very creamy. For a firmer risotto, just cook a few minutes extra to absorb more of the liquid.
- To serve: scoop risotto into each bowl, and top with zucchini. Drizzle with extra pesto and garnish with a few toasted pine nuts.
https://rohinshah.com/recipes/
The Burrow 