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Lex Calaguas
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

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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