This is a simple, fresh and flavoursome risotto that uses ricotta to amp up the creaminess. You can serve as is or it also works well with extra roasted veg — especially tomatoes!
Serves: 4
=R1=
Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- 750mL vegetable stock or broth
- 3 tbsp olive oil
- 1 small brown onion, diced
- 1 clove garlic
- 200g uncooked Arborio rice
- Salt & pepper, to taste
- 125g ricotta
- Pinch chilli flakes
- Zest & juice 1 lemon
- 1 tbsp olive oil
- 25g Parmesan, finely grated
- ¼ cup roughly torn fresh mint
- ¼ cup roughly torn fresh basil
- 1 medium zucchini
- Salt & pepper, to taste
Method
- Warm stock in saucepan and keep at low heat.
- Add oil to separate saucepan over medium heat and add onion, cooking for a few mins until soft.
- Add garlic and rice and stir for 1 min until rice is coated in oil and becomes slightly translucent.
- Turn heat to low, add ladle of stock to rice and stir.
- Once stock has been absorbed, add another ladle and continue this process.
- Meanwhile, combine ricotta, chilli, lemon zest and juice, oil, Parmesan and fresh herbs in small bowl and mix well with fork.
- Slice zucchini thinly using mandoline or large side of box grater.
- Once you have added around ¾ of stock, stir zucchini into rice.
- Continue to add stock until rice is just cooked (it should have a slight bite to it; you don’t want it mushy).
- Take off heat, stir through ricotta mixture and some salt and pepper to taste then let rest for a few mins before serving.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
