Summertime Risotto
Bright, fresh, and packed with seasonal vegetables, Summertime Risotto is a vibrant twist on the classic Italian dish. Arborio rice is perfectly cooked to creamy perfection, infused with aromatic garlic, white wine, and a warm broth. Bursting with the flavors of zucchini, juicy cherry tomatoes, and fragrant basil, this risotto is finished with the zesty kick of lemon and a generous sprinkle of Parmesan cheese. Perfect as a light main course or a summer-inspired side dish, this recipe showcases the best of seasonal produce in every bite. Ready in under an hour, it’s the ideal dish for a warm evening meal that feels both elegant and effortless.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 5 cups Chicken or vegetable broth
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 Garlic cloves, minced
- 0.5 cups Dry white wine
- 1 medium Zucchini, diced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Fresh basil leaves, julienned
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- to taste Salt
- to taste Black pepper
Instructions
In a medium saucepan, heat the chicken or vegetable broth over low heat and keep it warm on the stovetop.
In a large skillet or heavy-bottomed saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the finely diced onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the Arborio rice to the pan, stirring to coat the grains in the oil and butter. Toast the rice for 2-3 minutes until it’s lightly translucent around the edges.
Pour in the white wine and stir constantly until the wine is absorbed by the rice, about 2 minutes.
Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process until the rice is creamy and tender but still has a slight bite, about 18-20 minutes.
About 10 minutes into the cooking process, stir in the diced zucchini to allow it to cook with the rice.
Once the risotto is cooked to your preferred texture, stir in the halved cherry tomatoes, grated Parmesan cheese, lemon zest, and the remaining 1 tablespoon of butter.
Season with salt and black pepper to taste.
Turn off the heat and stir in the fresh basil and lemon juice for a final burst of freshness.
Serve immediately, garnished with additional Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 1745 mg | 76% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.2 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
