Summertime Risotto

Bright, fresh, and packed with seasonal vegetables, Summertime Risotto is a vibrant twist on the classic Italian dish. Arborio rice is perfectly cooked to creamy perfection, infused with aromatic garlic, white wine, and a warm broth. Bursting with the flavors of zucchini, juicy cherry tomatoes, and fragrant basil, this risotto is finished with the zesty kick of lemon and a generous sprinkle of Parmesan cheese. Perfect as a light main course or a summer-inspired side dish, this recipe showcases the best of seasonal produce in every bite. Ready in under an hour, it’s the ideal dish for a warm evening meal that feels both elegant and effortless.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 5 cups Chicken or vegetable broth
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, finely diced
• 2 Garlic cloves, minced
• 0.5 cups Dry white wine
• 1 medium Zucchini, diced
• 1 cup Cherry tomatoes, halved
• 0.25 cup Fresh basil leaves, julienned
• 0.5 cup Parmesan cheese, grated
• 1 teaspoon Lemon zest
• 2 tablespoons Lemon juice
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

In a medium saucepan, heat the chicken or vegetable broth over low heat and keep it warm on the stovetop.

Step 2

In a large skillet or heavy-bottomed saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.

Step 3

Add the finely diced onion and cook, stirring frequently, until softened and translucent, about 5 minutes.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the Arborio rice to the pan, stirring to coat the grains in the oil and butter. Toast the rice for 2-3 minutes until it’s lightly translucent around the edges.

Step 6

Pour in the white wine and stir constantly until the wine is absorbed by the rice, about 2 minutes.

Step 7

Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process until the rice is creamy and tender but still has a slight bite, about 18-20 minutes.

Step 8

About 10 minutes into the cooking process, stir in the diced zucchini to allow it to cook with the rice.

Step 9

Once the risotto is cooked to your preferred texture, stir in the halved cherry tomatoes, grated Parmesan cheese, lemon zest, and the remaining 1 tablespoon of butter.

Step 10

Season with salt and black pepper to taste.

Step 11

Turn off the heat and stir in the fresh basil and lemon juice for a final burst of freshness.

Step 12

Serve immediately, garnished with additional Parmesan cheese and basil if desired.

Nutrition Facts

Serving size	(621.1g)

Amount per serving	% Daily Value*
Calories	1154.0

Total Fat 65.0g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 102mg	0%
Sodium 3061.6mg	0%
Total Carbohydrate 96.3g	0%
Dietary Fiber 5.2g	0%
Total Sugars 2.2g
Protein 27.3g	0%

Vitamin D 0IU	0%
Calcium 630.2mg	0%
Iron 4.9mg	0%
Potassium 464.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 10.1%

Carbs: 35.7%