There's something about a risotto. It keeps you honest, and humble. It forces you to slow down and focus, stirring each grain as it cooks into something delicious. For me, risotto is the dish I reach for when life is in the fast lane - it really is the epitome of mindful cooking. This is the meditation I talk so often about. This is the dish that makes you stop, be present, and just enjoy the moment.
So for all you risotto lovers… here’s my Spring Zucchini Risotto using Urban Forager's organic chicken stock concentrate. You will want to save this one! 🍃💚
Ingredients
(Serves 2-3)
1 onion, finely diced
1 cup arborio rice
½ cup white wine
~1L chicken stock
2 medium zucchinis (coarsely grated, leaving a 5 cm end piece for batons)
¼ cup cream
Knob of butter
Extra virgin olive oil
Grated parmesan
Black pepper
Gently cook the onion in olive oil with a little sea salt until soft and translucent, about 5 minutes, making sure there’s no colour. Stir in the arborio rice and let it toast for a minute.
Pour in the wine, stir, and cook until evaporated. Add stock, a ladleful at a time, stirring until each one absorbs before adding the next. Keep going until the rice is creamy and just al dente. Take the pan off the heat. Stir in the grated zucchini, a knob of butter, a drizzle of olive oil, the cream, and parmesan. Cover with a lid, give it a quick stir, and let it rest for a few minutes (this is where the magic of a risotto happens!).
Meanwhile, cut the leftover zucchini ends into batons and shallow fry them in neutral oil until golden brown.
Serve the risotto topped with fried zucchini batons, extra parmesan, a drizzle of extra virgin olive oil, and a good amount of black pepper.
Simple, honest food!
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