Zucchini cheddar risotto

A creamy cheddar risotto where zucchini are pan-fried and added only at the end to preserve their flavour and texture in order to beautifully contrast with the creaminess of the dish.

Course Main Course

Cuisine Italian

Keyword cheddar, italian, risotto, white wine, zucchini

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings people

Calories 567kcal

Author Eva | Electric Blue Food

Ingredients

300 g risotto rice
130 g cheddar
2 zucchini
60 g butter divided
1 shallot
100 ml white wine dry or semi-dry
1.5 l vegetable stock
salt & pepper

Metric - US Customary

Instructions

Thinly slice the zucchini either with a knife or a mandoline.
Melt 30 g butter in a skillet at medium-high heat, add the sliced zucchini and sautée for about 6 minutes, constantly stirring to distribute the heat. Remove from the pan, stir in a sprinkle of salt and set aside.
Melt another 30 g butter in the same pan on medium heat. Mince the shallot and add it to the butter.
When the onion has softened, add 300 g risotto rice. Keep on medium heat and stir constantly until the rice becomes translucent, it should take about 3 minutes.
Increase the heat to high and pour in the white wine. Stir until it has evaporated.
Lower the heat to medium and add the stock in batches, enough to cover the rice. When the rice has absorbed the stock, add more and work this way until all the stock has been incorporated. Stir from time to time and lower the heat if the stock evaporates too quickly or if the rice sticks to the bottom of the pan. The whole process should take about 15 minutes.
Grate the cheddar. When all the stock has been incorporated and the rice is cooked through, remove the pan from heat and fold in the grated cheese.
Pour in the cream and fold that in. Add salt and pepper to taste.
Lastly, fold in the zucchini. You may reserve some to add as topping once you are ready to serve your risotto.

Nutrition