Ingredients

• 3 tablespoons butter
• 2-3 shallots, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 clove of garlic, minced
• 1 small zucchini, diced
• 2 bay leaves
• 1 cup arborio rice
• 1/2-1 cup white wine
• 4 cups vegetable broth
• 3/4 cup grated grana padana or parmesan cheese
• Zest of 1/2 lemon
• Salt and pepper, to taste
• Chopped parsley for garnish

Directions

• Using a dutch oven or saute pan, heat your pan over medium heat.
• Once hot, melt the butter and add shallots—saute until tender and slightly browned (about 3-4 minutes).
• Add carrots, celery, and bay leaves—stir occasionally until soft (about 3-5 minutes.
• Add zucchini and garlic—cook for 1 more minute.
• Add the rice—cook until edges begin to appear translucent, stirring occasionally (about 1-2 minutes).
• Add wine—simmer until most of it evaporates (about 1-2 minutes).
• Add 1 cup of broth and stir constantly.
• Continue to add broth 1 cup at a time, allowing it to absorb before adding the next cup of broth. Cook until the rice is tender and risotto is thick and creamy (about 18 minutes).
• Remove bay leaves.
• Stir in the cheese until fully melted.
• Add lemon zest, salt, and pepper to taste.
• Finally, top with parsley for garnish.

P.S. If you also got into the sourdough trend during quarantine, try King Arthur’s No-Knead Sourdough Bread recipe. It’s a perfect complement to the vegetable risotto.

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