Ingredients
For the risotto:
- 2 tablespoons olive oil
- 2 small yellow onions, finely diced
- 4 large cloves garlic, minced
- 1/2 tablespoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 1/2 cups risotto rice (Arborio or Carnaroli) (300 g)
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika (sweet)
- 1/2 cup dry white wine
- 6 cups chicken or vegetable broth, warmed (1,5 litre), plus more if needed
- 1 tablespoon butter
- 1/3 cup freshly grated parmesan (35 g)
- sea salt and pepper, to taste
For the grilled tomatoes:
- 500 g vine-ripened cherry or grape tomatoes
To garnish (optional)
- Fresh basil leaves
- Toasted pine nuts
- More freshly grated parmesan
For the zucchini parcels (optional):
- 1 large zucchini or summer squash, sliced into ribbons with a mandoline
- 100 g goat’s milk cheese, sliced into 4 pieces
Instructions
- Make the risotto: In a large deep skillet (or wok), heat the olive oil over medium heat and add the onions. Saute until golden about 10 minutes. Add garlic and thyme leaves, saute 2 more minutes until fragrant.
- Add the rice, saute 1 minute, stirring. Then add the cayenne and paprika; stir to combine. Add the white wine and cook, stirring, until reduced.
- Add a ladle or two of the warm broth (enough to cover the rice), stir and bring to a simmer. Simmer, stirring until most of the liquid is absorbed. Continue adding broth 1 ladle at a time, letting the rice absorb it slowly, stirring often over medium heat, until the rice is al dente, yet creamy, about 20-25 minutes.
- Meanwhile, blister the tomatoes: use a silicon-brush to coat your grill plate (or cast-iron skillet) with a little oil and heat the smooth side of the grill plate to medium-high heat for 2 minutes, then medium heat. Add tomatoes (whole) and sear, turning occasionally, until they burst and soften, about 7-8 minutes, reducing heat as necessary. Turn heat off.
- Finish off the risotto: Stir in the butter and parmesan. Then add the tomatoes and stir, until well incorporated. Stir until well combined. Season generously with salt and pepper. Taste, adjust seasoning as needed.
- Serve immediately as a flavorful vegetarian main, topping with the cheese filled zucchini parcels (if preparing) and additional garnish of basil, parmesan or pine nuts, if desired. Enjoy!
To prepare the zucchini parcels (optional):
- Grab 4 zucchini ribbons and layer them to make a star (see photo above). Place one round of the goats cheese onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese. Repeat with remaining zucchini and cheese.
- Grill the zucchini parcels: heat the grill side of grill plate (or a grill pan, also coated with a little oil) over medium heat. Place the zucchini parcels on the grill plate and grill for 2 minutes on one side, then gently flip and reduce heat to medium-low. Continue to grill until lightly golden and cheese warmed.
Nutrition
Notes
- Depending on how creamy you like your risotto, you will need between 6-6 1/2 cups of broth. I used 6. If you need a bit more liquid to finish cooking the rice, you can also use a bit of warm water instead.
- Feel free to serve with grilled prawns, fish or meat if desired.