Lemon Butter Risotto with Zucchini

By Jamie Vespa

Lemon Butter Risotto with Zucchini and Parmesan celebrates the season's harvest in a rich and creamy Italian classic. Serve this summer risotto with white fish, seared scallops or shrimp, or roasted chicken for a restaurant-worthy weeknight meal.

Ingredients

• 2 medium zucchinis
• 4 cups vegetable broth
• 2 Tbsp. extra-virgin olive oil
• 1/2 cup chopped shallots
• 5 garlic cloves (minced)
• 1 cup arborio rice
• 6 sprigs fresh thyme
• 1/2 tsp. kosher salt
• 2 Tbsp. unsalted butter
• 3 Tbsp. fresh lemon juice
• 2 Tbsp. lemon zest
• 3/4 tsp. freshly ground black pepper (divided)
• 3/4 cup freshly grated Parmesan cheese (divided)
• Optional herb garnish: caramelized lemon wedges (fresh thyme or basil)

Instructions

1. 1

   Slice zucchinis into 1/2-inch coins. Slice coins into halves or quarters, depending on size.

2. 2

   Bring broth and 1 cup water to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.

3. 3

   Meanwhile, heat oil in a large pan over medium-high. Add zucchini and shallots; cook 5 to 6 minutes, stirring occasionally, until zucchini is light golden brown. Stir in garlic, rice, thyme, and salt, and reduce heat to medium-low. Cook, stirring often, until grains start turning translucent, about 3 to 4 minutes.

4. 4

   Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8 to 10 minutes. Ladle in another 1 cup broth, stirring frequently and allowing liquid to absorb fully before adding more. Continue to add broth in 1 cup increments until rich is al dente and creamy, about 25 to 30 minutes total.

5. 5

   Remove thyme sprigs and add butter, lemon juice and zest, 1/2 tsp. black pepper, and 1/2 cup of the cheese. Stir constantly until butter melts into mixture and cheese is incorporated. Remove from heat and garnish with remaining 1/4 tsp. pepper, 1/2 cup cheese, and additional herbs, if desired.