Summer Risotto with Cherry Tomatoes, Zucchini, and Pine Nuts
Risotto • Italian
Description
Summer risotto with cherry tomatoes, zucchini, and pine nuts
Ingredients
- Arborio rice 5 oz
- Courgette 5 oz
- Marinated cherries 5 oz
- Basil 0 oz
- Parsley 0 oz
- Shallot 2 pieces
- Garlic 2 cloves
- Parmesan Cheese 0 oz
- Pistachios 0 oz
- Butter 0 oz
- Dry White Wine 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Chop the shallots and garlic into small cubes and sauté in olive oil for 2–3 minutes until the shallots are translucent.
Step 2
Add the rice and sauté for another minute, pour in the dry white wine, and let it evaporate until the alcohol smell disappears.
Step 3
Pour in water to cover the rice by 3/4, simmer while stirring continuously and adding hot water for 15 minutes.
Step 4
Toast the pine nuts in a hot pan without oil, stirring continuously for 1–2 minutes; add 20 ml of olive oil and the chopped zucchini, and sauté for 2 minutes.
Step 5
Transfer the zucchini and nuts to the risotto, add the quartered cherry tomatoes, season with salt and pepper, and simmer for another 2 minutes, stirring continuously.
Step 6
At the very end of cooking, add finely chopped parsley and basil, along with the butter, mix well, and mound onto a plate.
Step 7
Sprinkle with grated Parmesan and serve.
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