Summer Risotto Recipe

Preheat the oven to 425°F (220°C). Toss the sliced courgettes with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast 12–15 minutes, turning once, until golden at the edges and just tender. Remove from oven and set aside.

Place the 6 cups of stock in a saucepan and keep it warm over low heat; it should be hot but not boiling.

If using fresh corn, cut kernels from the cobs now. Halve or quarter the tomatoes so they are ready. Grate or crumble the Goat Gouda and set aside. Tear basil leaves and zest the lemon.

In a wide, heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until the butter melts and foams.

Add the finely diced onion and cook, stirring, 4–5 minutes until translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Add 1.5 cups Arborio rice and stir to coat the grains with oil and butter. Toast the rice 1–2 minutes until edges are translucent.

Pour in 1/2 cup dry white wine and stir until it is almost completely absorbed.

Begin adding the hot stock, one ladle (about 1/2 cup) at a time. After each addition, stir frequently and wait until the liquid is mostly absorbed before adding the next ladle. Maintain a gentle simmer. Continue this process for 18–20 minutes, tasting after 15 minutes for texture: the rice should be al dente — tender with a slight bite and creamy.

About halfway through (after ~9–10 minutes) stir in the corn kernels so they cook with the rice and release some sweetness.

When the rice is just tender and the risotto is creamy (after 18–20 minutes total), remove the pan from the heat. Stir in 2 tablespoons butter, 1 tablespoon lemon juice and 1 teaspoon lemon zest to brighten the flavors. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, or to taste, adjusting as needed.

Gently fold in the halved tomatoes and about two-thirds of the roasted courgette slices so they warm through without becoming mushy. The tomatoes should release a little juice and add freshness.

Fold in the 3 ounces Goat Gouda until melted into the risotto, leaving some small crumbles for texture. Stir in the torn basil and 1 tablespoon extra virgin olive oil. Taste and adjust seasoning.

Spoon the risotto into warmed shallow bowls. Top with the remaining roasted courgettes. Scatter the optional extra grated Goat Gouda and microgreens or additional basil. Finish with a small drizzle (about 1/2 tsp) of high-quality olive oil.

Serve immediately with an extra grind of black pepper and lemon wedge if desired.