Lemon Mint Risotto with Zucchini

Now’s the time to put that fresh harvest of vegetables and herbs to good use! One of the new herbs that I planted this year was mint. If I had known how abundant this herb was, I would have started planning recipes to use it with months ago! After putting together multiple batches of mint pesto, mint iced tea, and mint seasoned chicken to name just a few, I searched out  a delicious combination that would put not only my mint to use, but fresh zucchini and lemon as well. This dish adds lemon zing, mint accent and fresh zucchini to classic risotto. What I found most interesting about this dish was how the zucchini was sliced and added. By simply using a vegetable peeler to make long, thin slices, the zucchini takes on a beautiful ribbon shape and texture that holds up well in the warm risotto. The ribbons gently wrap around the creamy rice, yet melts in your mouth with every bite. The mint gives the perfect refreshing accent without overpowering. If you are a fan of risotto, I suggest you give this recipe a try.

LEMON MINT RISOTTO WITH ZUCCHINI

6 cups chicken stock
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion, chopped
2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese, plus extra for garnish
1/2 medium zucchini, thinly sliced with a vegetable peeler
juice and zest of 1 lemon
2 tablespoons chopped fresh mint leaves, plus extra for garnish

Bring stock to a simmer. Reduce heat to lowest setting and keep warm.
Heat 1 tablespoon butter and oil in a deep skillet or pot over medium heat. Add onion and sauté until softened, 2 minutes. Add rice and stir to coat. Add wine. Cook, stirring, until the wine evaporates. Add stock 1 cup at a time, stirring until nearly all of the liquid is absorbed before adding the next cup. Continue until the rice is tender but not mushy. When almost finished, stir in the zucchini, adding stock as needed and stirring continuously.Remove pan from the heat. Stir in 1 tablespoon butter, 1/2 cup parmesan cheese, lemon juice and lemon zest. Add mint leaves and serve immediately in bowls garnished with extra cheese, extra lemon zest and mint.