Summer risotto with cherry tomatoes, zucchini and pine nuts
2 servings
20 minutes
Summer risotto with cherry tomatoes, zucchini, and pine nuts is the embodiment of a sunny day in Italy. The combination of tender Arborio rice infused with the aromas of white wine and butter, along with fresh vegetables creates a perfect harmony of flavors. Pine nuts add a savory touch, while basil and parsley bring freshness and lightness. This dish not only pleases the eye with its vibrant colors but also fills the air with Mediterranean aromas. It is best served immediately while the risotto retains its creamy texture, making it ideal for a summer dinner on an open terrace accompanied by a glass of white wine and good company.
1
Chop the shallots and garlic into small cubes and sauté in olive oil for 2-3 minutes until the onions are translucent.
- Shallot: 2 pieces
- Garlic: 2 cloves
- Olive oil: 50 ml
2
Add rice and fry for another minute, pour in white dry wine and evaporate until the smell of alcohol disappears.
- Arborio rice: 200 g
- Dry white wine: 40 ml
3
Pour rice with 3/4 water, simmering while continuously stirring and adding hot water for 15 minutes.
- Arborio rice: 200 g
4
Roast pine nuts in a hot pan without oil, stirring continuously for 1-2 minutes; add 20 ml of olive oil and chopped zucchini and sauté for 2 minutes.
- Pine nuts: 10 g
- Olive oil: 50 ml
- Courgette: 150 g
5
Add zucchini and nuts to the risotto, include quartered cherry tomatoes, season with salt and pepper, and simmer for another 2 minutes, stirring continuously.
- Courgette: 150 g
- Pine nuts: 10 g
- Cherry tomatoes: 120 g
- Salt: to taste
- Ground black pepper: to taste
6
At the very end of cooking, add finely chopped parsley and basil, along with butter, mix and pile it on a plate.
- Basil: 8 g
- Parsley: 5 g
- Butter: 10 g
7
Sprinkle with grated Parmesan and serve.
- Parmesan (Parmigiano Reggiano): 30 g
