Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 320g |
| Goat cheese | 70g |
| Vegetable broth | 1L |
| Dry white wine | 40ml |
| Shallot | 40g |
| Fine salt | to taste |
| Extra virgin olive oil | to taste |
| Zucchini | 200g |
| Pine nuts | 20g |
| Fresh basil leaves | 20g |
| Sliced almonds | 10g |
| Garlic | ½ clove |
| Ground black pepper | to taste |
Instructions
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Begin by preparing the zucchini for the pesto. Wash the zucchinis, cut off both ends, and then grate them using a coarse grater. Once grated, place the zucchini in a colander, sprinkle with a pinch of salt, and set them aside to allow any excess liquid to drain out.
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While the zucchini is draining, prepare the pesto. In a food processor, combine the fresh basil leaves, sliced almonds, pine nuts, and a drizzle of olive oil. Blend until smooth.
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Add the grated zucchini to the pesto mixture and pulse again until all the ingredients are well combined. Set the pesto aside.
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Next, take a large skillet or pan and add a little extra virgin olive oil. Once heated, add the shallot, finely chopped, and sauté until it becomes soft and translucent.
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Add the Carnaroli rice to the pan with the shallot and toast the rice for a few minutes, stirring continuously with a wooden spoon to ensure it’s evenly coated with oil.
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Once the rice is lightly toasted, pour in the dry white wine and allow it to evaporate, stirring constantly.
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Now, gradually add the vegetable broth, one ladleful at a time, stirring continuously. Wait until the liquid is absorbed before adding more broth. Continue this process for about 18 minutes, or until the rice is cooked al dente.
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When the rice is nearly done, add the zucchini pesto to the risotto, along with a ladle of broth to help the pesto blend in smoothly. Stir well to ensure the flavors are evenly distributed.
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Finally, cut the goat cheese into small cubes and add it to the risotto, stirring gently until the cheese has melted and incorporated into the creamy risotto.
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Taste and adjust the seasoning with more salt and freshly ground black pepper, if necessary.
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Serve the risotto warm, garnished with sliced almonds and a drizzle of extra virgin olive oil for added flavor and texture.
Enjoy your creamy, flavorful Zucchini and Goat Cheese Pesto Risotto, a perfect dish for a cozy dinner or a light yet satisfying meal!
