This Zucchini Pesto Risotto is creamy, comforting, and full of fresh, bright flavor. Tender rice slowly simmers into a rich, silky base, layered with Zucchini Pesto and finished with a pine nut gremolata that adds a pop of texture and freshness. It’s the kind of dish that feels special without being fussy, perfect for a quiet night in or an easy dinner shared around the table.
INGREDIENTS:
Risotto:
- 2 shallots
- 1 cup Arborio rice
-
32 oz vegetable stock
-
8 stalks asparagus
-
sauc.d Zucchini Pesto
- Optional: shaved Parmesan
Pine Nut Gremolata:
-
1 bunch of parsley
-
2 lemons zested
-
1/3 cup toasted pine nuts
-
1 Tbsp red wine vinegar
-
2 Tbsp extra virgin olive oil
- Salt and pepper
Recipe: (serves 2)
- Sauté shallots with olive oil until translucent
- Add risotto and toast for 2 minutes
- Add stock and let simmer stirring occasionally
- While your risotto cooks assemble the pine nut gremolata
- Once half of the stock is absorbed add asparagus
- After another minute add your Zucchini Pesto (we recommend half to a whole jar)
- Your risotto should start to tighten up then you can fold in the parmesan until melted
- Plate risotto and add gremolata on top
- Finish with parmesan (optional)
Mangia!