Lemon Risotto with Zucchini
This Lemon Risotto is creamy and comforting while also being fresh and bright. It has shredded squash that melts in with the rice to make it a bit heartier while still keeping it vegetarian. It's a labor of love because you need to be pretty attentive to the whole process (overall takes about 20-25 minutes), but It's truly a delicious vegetarian main dish.
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Servings: 2 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup yellow onion minced, about ½ a large onion
- 1 cup summer squash grated, about 1 squash
- 1 tablespoon minced garlic about 3 cloves
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 tsp lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoon fresh parsley chopped
- 1 cup grated parmesan cheese
Instructions
- In a large heavy saucepan over medium heat, warm the olive oil and sauté the onion until translucent – 4 minutes.
- To the onions add the shredded zucchini and cook until starting to soften – 2-3 minutes.
- Then add the garlic and salt to the pot and cook until very fragrant - 1-2 minutes.
- Add the dry raw rice and cook for 2 minutes until it’s starting to look toasty and absorbs a bit of the excess oil.
- Add the broth in roughly 1-cup increments. Stir constantly so the rice doesn’t stick to the pan. When it’s 90% absorbed, add the next cup. Continue doing this process until the entirety of the liquid is used and the rice is tender.
- Once the last batch of liquid is just about absorbed, turn off the heat and stir in the lemon juice, lemon zest, and grated parmesan cheese. Serve the finished dish with fresh parsley.
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Nutrition Estimate
Calories: 754kcal | Carbohydrates: 105g | Protein: 23g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 44mg | Sodium: 2767mg | Potassium: 523mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1886IU | Vitamin C: 26mg | Calcium: 492mg | Iron: 5mg