
By Lex Calaguas
Champagne & Lemon Risotto with Zucchini (no cheese)
Serves 8
Updated at: Mon, 07 Apr 2025 14:53:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
42
High
Nutrition per serving
Calories510.8 kcal (26%)
Total Fat18.9 g (27%)
Carbs67.6 g (26%)
Sugars4.7 g (5%)
Protein7.1 g (14%)
Sodium922 mg (46%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Risotto

3 cupsArborio rice

8 cupsvegetable broth

2 cupsdry champagne

4 Tbspolive oil

2 Tbspunsalted butter

1onion

4 clovesgarlic

2zucchini

4 Tbsplemon juice

2zest of lemons

½ ccream

salt
to taste

pepper
to taste
Lemon-Herb Gremolata
Instructions
Make the risotto
Step 1
Heat olive oil in a large pan over medium heat. Add the chopped onion and cook for about 4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Step 2
Toast the rice: Add the Arborio rice and stir continuously for about 2 minutes until it looks slightly translucent at the edges.
Step 3
Deglaze with champagne: Pour in the champagne, stirring until mostly absorbed.
Step 4
Cook with broth: Add the warm vegetable broth, one ladle at a time, stirring often and letting each addition absorb before adding more. Continue this for 18-20 minutes until the rice is creamy and al dente.
Step 5
Add zucchini: Stir in the diced zucchini about 5 minutes before the risotto is done so it remains slightly firm. Or grill zucchini and add to the top
Step 6
Finish with butter, lemon, and cream: Remove from heat and stir in butter, lemon zest, lemon juice, and heavy cream. Season with salt and black pepper to taste.
Gremolata
Step 7
Combine ingredients: In a small bowl, mix the parsley, lemon zest, minced garlic, toasted pine nuts (if using), olive oil, salt, and pepper
Notes
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