Zucchini Pesto and Goat Cheese Risotto

Here is the recipe for a delicious Zucchini Pesto and Goat Cheese Risotto, a fresh and creamy variant of the classic Italian risotto.

Ingredients

• 320 g of rice (preferably Carnaroli or Arborio)
• 2 medium zucchinis
• 1 clove of garlic
• 50 g of goat cheese
• 1 liter of vegetable stock
• 30 g of pine nuts
• A few leaves of fresh basil
• 40 g of grated Parmesan cheese
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by washing the zucchinis and slicing them into rounds. Then, in a non-stick pan, heat a drizzle of oil and a whole garlic clove; once browned, remove it and add the zucchinis. Let them cook until they are tender, adjusting with salt and pepper.
2. While the zucchinis are cooking, toast the pine nuts in a pan until they are golden, being careful not to burn them.
3. Prepare the vegetable stock and keep it warm on another burner.
4. Once the zucchinis are cooked, set aside a portion for the final decoration of the dish. Blend the rest in a blender together with the pine nuts, basil, a pinch of salt, pepper, Parmesan cheese, and a drizzle of oil, until you obtain a creamy pesto. If necessary, add a bit of water to reach the desired consistency.
5. Now it’s time for the rice: in a large saucepan, toast it with a drizzle of oil for a couple of minutes. Then begin to add the hot stock, one ladle at a time, waiting for the previous amount to be absorbed before adding more.
6. Halfway through the rice’s cooking time, incorporate the zucchini pesto and continue cooking, adding stock whenever necessary.
7. When the rice is al dente, remove the saucepan from the heat and stir in the goat cheese, mixing vigorously to make it creamy.
8. Serve the risotto hot, garnishing each plate with the zucchini rounds set aside and a sprinkling of Parmesan or a few leaves of basil.

Curiosity

Risotto is a dish that allows for many variations, always appreciated for its creaminess and versatility. This variant combines the fresh taste of pesto, typically a summer flavor, with the creamy texture provided by goat cheese, which melts perfectly with the rice. The result is a dish that brings the flavors of summer to the table in every season.