Courgette Risotto

Ingredients

• 1.25-1.5L low-sodium vegetable or chicken broth
• 2 tbsp unsalted butter
• 1 shallot, finely diced
• Kosher salt and freshly ground black pepper
• 2 medium courgette, finely diced
• 325 g arborio rice
• 2 garlic cloves, minced
• 1/2 cup dry white wine, such as Pinot Grigio
• 2 tbp finely chopped parsley
• 1 lemon, zested and juiced
• 1 tbsp finely chopped mint, optional
• 3-4 courgette blossoms, stamens removed and thinly sliced
• 40-60g finely grated Pecorino Romano

Instructions

1. 1

   Heat 6 cups of broth in a medium saucepan over low just until hot.Melt the butter in a large sauté pan or saucepan over medium-low heat. Add the shallot, sprinkle with salt and pepper and cook, stirring frequently, until softened and a little translucent, 2 to 3 minutes. Add the courgette, sprinkle with more salt and pepper and cook until lightly golden brown, about 2 minutes. Add the arborio rice and garlic, increase the heat to medium and cook for 1 to 2 minutes to cook off the raw garlic and toast the rice.While constantly stirring, add the white wine and cook until all the wine is absorbed and evaporated. Using a ladle, add about a 1/2 cup of the hot broth into the rice and stir to combine. Stir the rice frequently until almost all the broth is absorbed, then add another ladle. Continue adding broth in this manner until the rice is cooked to al dente. This could take anywhere from 5 to 6 cups of broth.Stir in the parsley, lemon zest and lemon juice. Stir in the mint and zucchini blossoms if using. Cook for another minute just to bring the flavours together.Finish with the Pecorino Romano and serve immediately or, if making ahead, keep warm over low for up to 30 minutes and add a splash more broth just before serving.