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Summer Risotto
with grilled zucchini and mint

Active: 30 min Total: 40 min
This oven-baked (virtually no-stir) risotto featuring summery flavors makes this a great weeknight treat. Enjoy with grilled zucchini that's made extra special with a sprinkle of pine nuts and mint. Our paleo members will be topping their zucchini with a ground meat version of our risotto.
Smarts: You can make risotto in the oven, which means it takes a lot less maintenance!


Grilled Zucchini with Mint:
  • Mint - 1 sprig , sliced in chiffonade
  • Zucchini - 2 , halved and scored
  • Oil, cooking - as needed
  • Red pepper flakes - 1/4 tsp
  • Salt - to taste
  • Pine nuts - 2 Tbsp
Summer Risotto:
  • Leeks - 1 1/2 lbs , sliced
  • Tomatoes, diced (14 oz / 397 g) - 1 can , drained and rough chopped
  • Corn - 2 cobs , kernels of (~1/2 cup / cob of corn)
  • Oil, cooking - 1 Tbsp
  • Rice, Arborio - 1 cup
  • Wine, white - 2/3 cup
  • Stock, chicken - 3 1/2 cups
  • Salt - 1/2 tsp
  • Tomatoes, cherry or grape - 1 cup , halved
  • Creme fraiche (opt) - 3 Tbsp


  1. Leeks / Diced Tomatoes / Corn / Mint - Prep as directed. (Can be done up to 3 days ahead)
  2. Zucchini - Slice in half lengthwise and then score (i.e., use a paring knife to make shallow crosshatch marks). Brush with some oil.

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  1. Preheat oven to 425F (218C) degrees.
  2. Heat a saute pan (that you have a lid for) over medium-high heat. Add oil and then leeks to heated oil with a dash of salt. Saute until softened, ~3 minutes. Next add arborio rice stir until rice gets a golden hint. Add in white wine and stir until absorbed.
  3. Stir in tomatoes and chicken stock and salt and bring to a boil. Cover and transfer to oven. Bake in the oven for 20 to 25 minutes, until all the liquid has been absorbed.
  4. While risotto is baking, heat up a grill pan over medium-high heat. Add zucchini to grill pan and grill for 4 to 5 minutes on each side, until zucchini is tender but still a bit crunchy. Sprinkle with red pepper flakes, salt, pine nuts, and mint. (You can also do the same thing on a grill over direct heat - heated to medium-high.)
  5. Halve cherry tomatoes.
  6. When risotto is done, stir in corn and creme fraiche (if using). Season to taste with salt and pepper and top with cherry tomatoes. Enjoy with grilled zucchini.



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