Summer Risotto
with grilled zucchini and mint
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!
Smarts: You can make risotto in the oven, which means it takes a lot less maintenance!
Cuisines
Ingredients
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
Prep
- Leeks / Diced Tomatoes / Corn / Mint - Prep as directed. (Can be done up to 3 days ahead)
- 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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Make
- Preheat oven to 425F (218C) degrees.
- 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.
- 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.
- 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.)
- Halve cherry tomatoes.
- 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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