Summertime Risotto Risotto Allestate
Capture the essence of summer on a plate with this vibrant Summertime Risotto (Risotto All’Estate). This creamy, Italian-inspired dish combines the nutty richness of Arborio rice with the fresh, seasonal flavors of zucchini, juicy cherry tomatoes, and fragrant basil. A splash of dry white wine and a hint of zesty lemon elevate the dish, while the warmth of melted Parmesan cheese ties it all together. Perfectly cooked to a velvety al dente texture, this risotto is a celebration of simple, wholesome ingredients. It’s ideal for light lunches, al fresco dinners, or any occasion where you want to savor summer in every bite. Serve it with a sprinkle of extra Parmesan and fresh basil for a stunning presentation!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium, finely diced Yellow onion
- 2 minced Garlic cloves
- 0.5 cups Dry white wine
- 4 cups Vegetable stock
- 1 medium, diced Zucchini
- 1 cup, halved Cherry tomatoes
- 0.5 cups, chopped Fresh basil leaves
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Lemon zest
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon, freshly ground Black pepper
Instructions
In a large pot, warm the vegetable stock over low heat. Keep it warm but not boiling throughout the cooking process.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the skillet and toast for 2-3 minutes, stirring frequently, until the edges of the grains are slightly translucent.
Pour the white wine into the skillet and stir continuously until the wine is absorbed by the rice.
Begin adding the warm vegetable stock, one ladleful at a time, to the rice. Stir frequently and allow each addition to be absorbed before adding more stock. This process will take about 20 minutes.
After about 10 minutes of adding the stock, stir in the diced zucchini. Continue adding the stock and cooking the risotto until the rice is tender but still slightly al dente.
Once the rice is cooked, gently fold in the cherry tomatoes, chopped basil, remaining 1 tablespoon of butter, grated Parmesan cheese, and lemon zest. Stir until the butter and cheese are melted and evenly distributed.
Season the risotto with salt and freshly ground black pepper to taste. Remove from heat and let the risotto rest for 2 minutes.
Serve immediately, garnished with additional fresh basil and extra Parmesan cheese if desired.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.5 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 745 mg | 16% | |
*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.
