Pesto Zucchini Brown Rice Risotto


Serving 6 people


70 min



Ingredients

  • basil pesto 1/4 cup prepared basil pesto
  • dry white wine 1/2 cup dry white wine, plus 1 tablespoon extra
  • extra virgin olive oil 2 tablespoon extra virgin olive oil, plus extra extra as needed
  • parmesan cheese 1/2 cup Parmesan cheese, freshly grated
  • salt salt
  • shallot 1 small shallot, minced
  • short grain brown rice 1 cup short grain brown rice
  • vegetable stock 5-6 cups vegetable stock
  • zucchini 1 small zucchini, grated
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How to make it

  1. Heat the vegetable stock in a medium sauce pan over medium until it simmers. Lower heat and keep warm.In a large sauté pan or deep skillet, heat 2 tablespoons olive oil until shimmering.
  2. Add zucchini, a splash of the white wine, and a big pinch of salt. Sauté for 5-6 minutes, until the zucchini soft and aromatic.
  3. Remove zucchini from the skillet to a plate, and set aside.
  4. Pour in a bit of additional oil, if necessary – the bottom of the pan should have a very shallow coating of oil.
  5. Add the shallots to the pan and sauté for several minutes until soft.
  6. Add the rice and stir well to mix and coat with oil.
  7. Pour in the white wine and cook until most of it has evaporated.Ladle 1/2 cup stock into the rice along. Stir the rice frequently until the stock has been absorbed.
  8. Add another half cup, and repeat, allowing the stock to be absorbed, stirring frequently, before adding the next half cup. (Note, the standard ladle holds 1/2 cup of liquid.) Keep the heat steady – the stock should come to a simmer in the rice.The rice will be ready when it’s plump and ad dente – this will take about 50 to 60 minutes. During the last half hour, the rice will absorb the stock at a much faster rate, requiring more frequent stirring and more frequent stock additions. You might not use all of the stock, or you might need more (use hot water as a quick substitute), depending on the heat of the pan.Stir in the pesto and Parmesan cheese and mix well. Finally, add in the zucchini. Taste and season with salt, if necessary.
  9. Serve hot.