Lemon-Zucchini Risotto with Basil and Toasted Pine Nuts

By Sprig Originals ✓ · cooked up in Sprig

A bright, olive-oil-rich risotto that gets its creaminess entirely from arborio starch and a vigorous final beat — no butter or cheese needed. Grated zucchini melts into the rice while sliced coins stay tender on top, and lemon zest, torn basil and toasted pine nuts keep every bite fresh instead of heavy.

Ingredients

• 6 cup low-sodium vegetable broth
• 5 tbsp extra-virgin olive oil, divided
• 1 medium yellow onion, finely diced
• 3 clove garlic, minced
• 1 1/2 cup arborio rice
• 1/2 cup dry white wine
• 1 lb zucchini (about 2 medium)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes
• 3 tbsp nutritional yeast

• 1 lemon, zested and halved
• 1/3 cup pine nuts
• 1 cup fresh basil leaves, loosely packed
• 2 tbsp chopped fresh flat-leaf parsley

Instructions

1. Pour the vegetable broth into a saucepan and bring to a bare simmer over medium heat, then reduce to low and keep it hot. Warm broth is what keeps the rice cooking evenly, so don't skip this.
2. Toast the pine nuts in a dry skillet over medium-low heat, shaking often, for 3 to 4 minutes until they are golden and smell nutty. Tip them onto a plate immediately so they stop cooking.
3. Prep the zucchini two ways: cut one zucchini into 1/4-inch coins and coarsely grate the other on the large holes of a box grater. Toss the grated zucchini with 1/4 teaspoon of the salt and set it in a sieve to drain for 10 minutes, then squeeze out the excess water with your hands.
4. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the zucchini coins in a single layer and cook undisturbed for 2 minutes, then flip and cook 2 minutes more until browned at the edges but still firm. Season with a pinch of salt and set aside.
5. In a wide heavy pot or Dutch oven, heat 3 tablespoons olive oil over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring, for 6 to 7 minutes until soft and translucent but not browned. Stir in the garlic and red pepper flakes and cook 1 minute more.
6. Add the arborio rice and stir constantly for 2 minutes, until the grains are coated in oil and the edges look translucent with a white dot in the center. Pour in the white wine and stir until it has almost fully evaporated, about 2 minutes.
7. Add the squeezed grated zucchini and stir for 1 minute. Begin adding the hot broth one ladleful (about 3/4 cup) at a time, stirring often and waiting until each addition is nearly absorbed before adding the next. Keep the pot at a lively but gentle simmer.
8. Continue for 18 to 22 minutes total, until the rice is creamy with a slight bite at the center. You may not need every drop of broth; reserve about 1/2 cup for the finish. Season with the remaining 1/4 teaspoon salt and the black pepper.
9. Pull the pot off the heat. Add the remaining 1 tablespoon olive oil, the nutritional yeast, the lemon zest and 2 tablespoons juice from the lemon, and a splash of the reserved hot broth. Beat the risotto hard with a wooden spoon for 30 to 45 seconds — this is what makes it glossy and creamy. It should slowly spread when spooned onto a plate; loosen with more broth if it's stiff.
10. Tear the basil leaves and fold half of them in along with the zucchini coins. Divide among 4 warm shallow bowls and top with the toasted pine nuts, remaining basil, parsley, and a final drizzle of olive oil. Serve right away.

Chef's tips

Nutrition (per serving, estimated)

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