Meg Thompson's Zucchini, Ricotta and Lemon Risotto Recipe
This is a fresh and flavoursome risotto using ricotta for creaminess. You can serve as is or it works well with extra roasted veg — especially tomatoes!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.
Ingredients
- 750mL vegetable stock or broth
- 3 tbsp olive oil
- 1 small brown onion, diced
- 1 clove garlic
- 200g uncooked Arborio rice
- Salt & pepper, to taste
- 125g ricotta
- Pinch chilli flakes
- Zest & juice 1 lemon
- 1 tbsp olive oil
- 25g Parmesan, finely grated
- ¼ cup roughly torn fresh mint
- ¼ cup roughly torn fresh basil
- 1 medium zucchini
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