A lot of times I think of risotto as a winter meal. It's warm, comforting, and while not difficult to make, it takes some time and attention standing at the stove to get it right. I had a haul of beautiful fresh produce from my local farmers market that I was trying to be creative with their uses when I decided to make a bright and fresh summer risotto.
Risotto lends itself well to throwing in whatever you have on hand. In the winter, I use it as an opportunity to use up the last bit of spinach that remains in the container or when you bought too much broccoli for another dinner, etc. For this version, I had some leftover grape tomatoes, a zucchini I had no plans for, and a few other zest ingredients in my fridge that brought this dish to life.
I love that it's packed with veggies and has a brighter, zippier flavor that your more traditional risottos. It was an instant hit and I find myself craving it.
If you've never made risotto, don't be scared off. You've probably heard that to make risotto correctly, you need to stir it constantly for the 35-45 minutes it takes to cook. While someone's authentically Italian grandma may say that, I say do yourself a favor and use the lid to your pot. Yes, I still stir a lot, but putting the lid on while the rice slowly absorbs the chicken broth will save you a lot of hassle (and forearm soreness).
The stirring is important as it releases the starches from the rice and that's what gives risotto the rich, creamy texture, even without any cheese added. I will stir really well for 20 seconds, add a ladle of broth, stir well for another 20 seconds, then put on the lid. I repeat this for the entire process until the rice is cooked. At the end when you're stirring in all of your add-ins, you'll continue to activate the starches and I promise you'll end up with a risotto you're very proud of.
I hope you enjoy this summer spin on a comforting dish. Let me know what you think!
Summer Risotto with Goat Cheese & Lemon
Makes ~ 4 servings
Prep time: 5 minutes | Cook time: 35-45 minutes**This recipe may include affiliate links for which I may be paid a commission for purchases made through the link.**
Click the file below to download and print the recipe
I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.
Ingredients:
3/4 C. arborio rice
4 C. low sodium chicken broth*
1 zucchini, shredded**
6 oz. (approx.) cherry or grape tomatoes (halve or quarter if they are large)
1/4 C. grated parmesan cheese
2 oz. plain goat cheese
Zest from 1 lemon***
Olive oil
Special equipment:
Directions:
In a medium saucepan (about 2.5 - 4 quarts), heat 2 tsp. of olive oil over medium heat. Add the shredded zucchini plus a pinch of salt and stir frequently for about 2-3 minutes until the zucchini is softened and some of its moisture has released an evaporated.
Meanwhile, heat the chicken broth in a separate saucepan until it's hot (does not need to boil) then turn off the heat.
Add the arborio rice to the pan with the zucchini and stir to coat it in the oil. Continue to cook, stirring frequently, over medium heat until the rice is glistening and most are showing some translucence.
Add 1.5 ladles of the broth to the pan with the rice. Use a wooden spoon to stir, making sure none of the rice is stuck to the bottom of the pan. Place the lid on the pan, turn the heat to low/simmer.
Check after 2 minutes or so and stir for 15-20 seconds. If most of the broth has absorbed into the rice, add another ladle of broth, stir for 15-20 seconds, place the lid back on the pan. When this ladle of broth is mostly absorbed, stir for 15-20 seconds, add the tomatoes, another ladle of broth and stir again. If your broth is bubbling hard or boiling, turn your heat down. This should be at a very gentle simmer.
Repeat the stir-broth-stir-simmer steps until the rice is cooked through and the tomatoes have burst and release their juices. Use the spoon to smash the tomatoes once they have burst. You may not need all 4 cups of broth. This whole process should take about 30 minutes.
Once the rice is cooked and the excess moisture is cooked off or absorbed, turn off the heat. Add the parmesan cheese and stir to fully incorporate. Repeat this with the goat cheese. Finally, add the lemon zest, stir, and check for seasoning. Add salt and pepper as desired.
Serve a big bowl and enjoy!
*Recipe notes + Variations*
*You may not need all 4 cups of broth because the juices from the tomato will add liquid. If you're cooking at too high of a temp though, the broth will evaporate instead of absorb into the rice so make sure you're at a gentle simmer.
**Use a box grater like you'd use for shredded cheese to shred the zucchini. Watch your fingers though!
***Pro-tip. If you're not using the lemon for juice right away, wrap it in plastic wrap and put it in the fridge. This will help avoid it drying out.
If you've never cooked risotto, don't be intimidated. It's not difficult, you just have to pay attention. The key is keeping a low simmer so that the broth can absorb into the rice. The stirring before and after adding the broth helps release the starch from the rice which is what gives risotto it's distinctly creamy texture. The lid also helps from keeping too much broth from evaporating and so you don't have to stir the whole time like you may have heard is required with risotto (here's a secret: it's not!)
Lastly, use a wooden spoon. Trust me. I don't know why, but it makes a difference. You can get one for like $6 on Amazon.
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