Because risotto loves to stay hydrated, it’s the ideal dish for highlighting the summer squash.
Let’s just get it out of the way: Zucchini can be a little tricky to cook. It’s watery, but not in a refreshing cucumber way. It’s dense, but not sturdy like a carrot. It’s a little hard to brown in a pan or on the grill, and it goes limp with steaming. But it’s nutrient-dense, gorgeously green, and abundant at the height of summer, so instead of working against the inherently soggy nature of zucchini, I decided to let it relax and be itself for once.
With an entire globe of beautiful zucchini recipes, why do I urge you to put the tiny squash in a summer risotto? Let me break down the reasons. A gentle touch Grating the zucchini and adding it to the risotto at the end of cooking means it’ll warm through quickly while maintaining its nutritional value, vibrant green color, and sweet vegetal flavor. The supporting cast of shallot, vegetable stock, Parmesan, and mint keeps it light and summery.
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