Zucchini And Basil Risotto Recipe
chanterelle mushrooms, san marzano tomatoes, australian black winter truffle, gli aironi carnaroli rice
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat and keep it warm.
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another minute.
Add Zucchini and Tomatoes
Stir in diced zucchini and chopped San Marzano tomatoes, cooking for another 3-4 minutes until softened.
Toast the Rice
Add the Carnaroli rice to the skillet, stirring to coat it in the oil and toasting for about 2 minutes.
Add Broth Gradually
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 15-20 minutes, or until the rice is al dente.
Finish the Risotto
Once the rice is cooked, stir in the fresh basil leaves, grated Parmesan cheese, and shaved black winter truffle. Season with salt and black pepper to taste.
Serve
Serve the risotto warm, garnished with additional shaved truffle and basil if desired.