Fresh and full of wonderful summer flavours this risotto is made by the generous addition of the lemon. The toasted zucchini slices to finish are optional but add a great texture element to the final dish.
1 leek, white part only, thinly sliced
2 large garlic cloves, crushed
25 g unsalted butter
30 ml olive oil
3 zucchini (approx. 400 g), thinly sliced
300 g arborio rice
200 ml dry white wine
2 litre vegetable stock
1 sprig of rosemary
1/2 bunch dill leaves
1/2 bunch parsley leaves
100 g grated parmesan cheese
1 lemon, zest and juice
1. Pre-heat oven to 200 C.
2. Spread just one of the sliced zucchini on a lined baking tray and place in the oven. These will cook as the risotto is cooking and are used at the end to finish of the dish as it is served. Check the occasionally as some slice may start to burn. It is nice to have a mix of slices (some nice and charred, some softer).
3. Place the butter and oil into a large fry pan over a medium heat and add the leek and a good pinch of salt. Cook for about 7 minutes or until the leek is soft, stirring often and then add the garlic. Cook for another 3 minutes.
4. Add the rice to the fry pan and stir until the rice grains start to go translucent. Add the wine and stir until it has nearly completely evaporated.
5. Add the rest of the zucchini to the fry pan and a ladle of stock and the rosemary sprigg.
6. Start stirring the risotto, slowly adding more stock as each addition gets absorbed by the rice. Continue to add more stock until you are satisfied that the rice is cooked to your liking. You may not need all 2 litres of the stock.
7. Once the risotto is cooked sir through all the remaining ingredients and then add salt and pepper to your taste.
8. Serve the risotto in bowls and top with some of the toasted zucchini slices.