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Zucchini Pesto Risotto

An easy risotto, with the fresh, summery additions of zucchini and pesto
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Side Dish

Ingredients
  

  • 1.5 shallots (minced)
  • 1 large garlic clove (minced)
  • 2 Tbsps olive oil
  • 3/4 cup white wine
  • 4 cups turkey broth
  • 1.5 cups arborio rice
  • 1 medium zucchini (spiralized)
  • 1/2 cup parmesan cheese (shredded)
  • 2 Tbsps pesto
  • fresh basil (chopped, for garnish)

Instructions
 

  • Sauté the shallots and garlic in the olive oil until fragrant, but not yet brown. Add the rice, and stir constantly until the rice has started to become translucent, 1-2 minutes. Add the wine and stir continuously until the liquid has mostly been absorbed. Add the broth 1/2 cup at a time, stirring regularly between each pour, and waiting until the liquid has been mostly absorbed between adds.
  • Once the rice has reached almost the desired consistency (~3 cups of broth), add the zucchini and stir gently into the risotto. Add the remaining broth in the same manner as the rest, until the desired consistency is reached, then remove from the heat and stir in the parmesan cheese.
  • Turn out into a serving platter, top with the basil and pesto, and serve.
Keyword Parmesan, Pesto, Rice, Risotto, Zucchini