Champagne & Lemon Risotto with Zucchini (no cheese)

Serves 8

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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.

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