Fake Risotto Recipe

Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). Toss zucchini, red pepper, and shallot with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Arrange vegetables in a single layer on the grill pan or directly on the grill grates. Grill until tender and charred in spots, about 3–4 minutes per side for zucchini and peppers; shallots will soften and caramelize in about 3–5 minutes. Remove and set aside to keep warm.

If using, lightly toast coconut flakes in a dry skillet over medium heat until golden and fragrant, about 2 minutes; watch closely to avoid burning. Set aside for garnish.

In a small food processor or blender combine basil, parsley, toasted pine nuts, Parmesan, and garlic. Pulse to break down the herbs.

With the motor running, stream in 3 tablespoons olive oil until the mixture is a loose, spoonable pesto. Add 1/4 tsp salt, 1/4 tsp pepper and 1/2 tablespoon lemon juice if using. Taste and adjust seasoning. Reserve 3 tablespoons of pesto for garnish; keep the rest for stirring into the pasta.

Bring 4 cups of vegetable broth to a gentle simmer in a medium saucepan. Keep it hot on low heat.

In a wide, heavy skillet or shallow saucepan, heat 1 tablespoon olive oil over medium heat. Add the puntalette and lightly toast, stirring, for 1–2 minutes until some edges are translucent and fragrant (this helps approximate risotto-like starch release).

Pour 1/2 cup white wine (or 1/2 cup broth if omitting wine) into the skillet and simmer until mostly absorbed. Begin adding the hot broth 1/2 cup at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding the next 1/2 cup. Continue this process until pasta is al dente and creamy, about 12–15 minutes total cooking time (pasta size and brand vary). You may not need all the broth; stop when texture is creamy and tender but not mushy.

Season the cooking pasta with 1 teaspoon kosher salt (adjust to taste) and 1/2 teaspoon freshly ground black pepper while finishing the cooking process.

When the pasta is nearly done and most broth is absorbed, reduce heat to low. Stir in 1 tablespoon unsalted butter until melted.

Add the mascarpone (1/2 cup) and 1/4 cup coconut milk to the pasta. Stir vigorously to emulsify and create a creamy consistency. Let the mixture warm through gently for 1–2 minutes—do not boil.

Fold in 1 teaspoon lemon zest and 1 tablespoon lemon juice to brighten the dish, and adjust black pepper (about 1/2 tsp total) as needed. Taste and add additional salt if necessary.

Remove the skillet from the heat. Stir in 2 tablespoons of the prepared herb pesto into the creamy pasta to distribute herb flavor; reserve a spoonful for each plate.

Stir in 2 tablespoons grated Parmesan until glossy. If the pasta seems too thick, loosen with 1–2 tablespoons warm broth or water to reach a risotto-like creaminess.

Divide the fake risotto among 3–4 shallow bowls (see servings). Top each serving with a few grilled vegetable pieces. Drizzle a small spoonful of reserved pesto over the top and scatter toasted coconut flakes and microgreens as garnish.

Finish with an extra grind of black pepper and a light drizzle of olive oil or a tiny dot of remaining mascarpone if desired. Serve immediately.