Mary Berg's twist on a classic rice dish that's the perfect comfort meal- courgette risotto.
Ingredients
Method
- Heat 6 cups of broth in a medium saucepan over low just until hot.
- Melt the butter in a large sauté pan or saucepan over medium-low heat. Add the shallot, sprinkle with salt and pepper and cook, stirring frequently, until softened and a little translucent, 2 to 3 minutes. Add the courgette, sprinkle with more salt and pepper and cook until lightly golden brown, about 2 minutes. Add the arborio rice and garlic, increase the heat to medium and cook for 1 to 2 minutes to cook off the raw garlic and toast the rice.
- While constantly stirring, add the white wine and cook until all the wine is absorbed and evaporated. Using a ladle, add about a 1/2 cup of the hot broth into the rice and stir to combine. Stir the rice frequently until almost all the broth is absorbed, then add another ladle. Continue adding broth in this manner until the rice is cooked to al dente. This could take anywhere from 5 to 6 cups of broth.
- Stir in the parsley, lemon zest and lemon juice. Stir in the mint and zucchini blossoms if using. Cook for another minute just to bring the flavours together.
- Finish with the Pecorino Romano and serve immediately or, if making ahead, keep warm over low for up to 30 minutes and add a splash more broth just before serving.
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