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Zucchini, Ricotta and Lemon Risotto Recipe


Meg Thompson's Zucchini, Ricotta and Lemon Risotto Recipe

Credit: Meg Thompson

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
  1. Warm stock in saucepan and keep at low heat.
  2. Add oil to separate saucepan over medium heat and add onion, cooking for a few mins until soft.
  3. Add garlic and rice and stir for 1 min until rice is coated in oil and becomes slightly translucent.
  4. Turn heat to low, add ladle of stock to rice and stir.
  5. Once stock has been absorbed, add another ladle and continue this process.
  6. Meanwhile, combine ricotta, chilli, lemon zest and juice, oil, Parmesan and fresh herbs in small bowl and mix well with fork.
  7. Slice zucchini thinly using mandoline or large side of box grater.
  8. Once you have added around ¾ of stock, stir zucchini into rice.
  9. Continue to add stock until rice is just cooked (it should have a slight bite to it; you don’t want it mushy).
  10. Take off heat, stir through ricotta mixture and some salt and pepper to taste then let rest for a few mins before serving.



 

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.