Zucchini, Ricotta and Lemon Risotto Recipe

This is a simple, fresh and flavoursome risotto that uses ricotta to amp up the creaminess. You can serve as is or it also works well with extra roasted veg — especially tomatoes!
Serves: 4
Ingredients
Method
- 750mL vegetable stock or broth
- 3 tbsp olive oil
- 1 small brown onion, diced
- 1 clove garlic
- 200g uncooked Arborio rice
- Salt & pepper, to taste
- 125g ricotta
- Pinch chilli flakes
- Zest & juice 1 lemon
- 1 tbsp olive oil
- 25g Parmesan, finely grated
- ¼ cup roughly torn fresh mint
- ¼ cup roughly torn fresh basil
- 1 medium zucchini
- Salt & pepper, to taste
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