Summer Risotto with Cherry Tomatoes, Zucchini, and Pine Nuts

Name: Summer Risotto with Cherry Tomatoes, Zucchini, and Pine Nuts
Prep time: 20 min
Total time: 20 min
Cuisine: Italian
Ingredients: Arborio rice 7.1 oz; Courgette 5.3 oz; Marinated cherries 4.2 oz; Basil 0.3 oz; Parsley 0.2 oz; Shallot 2 pieces; Garlic 2 cloves; Parmesan Cheese 1.1 oz; Pistachios 0.4 oz; Butter 0.4 oz; Dry White Wine 1 fl oz; Salt to taste; Ground Black Pepper to taste; Olive Oil 1 fl oz

Risotto | Italian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Summer risotto with cherry tomatoes, zucchini, and pine nuts

Ingredients

Arborio rice - 7.1 oz
Courgette - 5.3 oz
Marinated cherries - 4.2 oz
Basil - 0.3 oz
Parsley - 0.2 oz
Shallot - 2 pieces
Garlic - 2 cloves
Parmesan Cheese - 1.1 oz
Pistachios - 0.4 oz
Butter - 0.4 oz
Dry White Wine - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste
Olive Oil - 1 fl oz

Step by Step guide

Step 1

Chop the shallots and garlic into small cubes and sauté in olive oil for 2–3 minutes until the shallots are translucent.

Step 2

Add the rice and sauté for another minute, pour in the dry white wine, and let it evaporate until the alcohol smell disappears.

Step 3

Pour in water to cover the rice by 3/4, simmer while stirring continuously and adding hot water for 15 minutes.

Step 4

Toast the pine nuts in a hot pan without oil, stirring continuously for 1–2 minutes; add 20 ml of olive oil and the chopped zucchini, and sauté for 2 minutes.

Step 5

Transfer the zucchini and nuts to the risotto, add the quartered cherry tomatoes, season with salt and pepper, and simmer for another 2 minutes, stirring continuously.