Roasted Zucchini and Mushroom Risotto

My first attempt at risotto didn’t turn out so hot.. the veggies were soggy and the rice wasn’t fully cooked. It was disappointing and discouraging, so I didn’t attempt cooking it again until now. I picked up Gordon Ramsay’s Healthy Appetite book awhile back and decided to try out his risotto recipe. Not only was it extremely easy to follow, but it resulted in some of the best risotto I’ve ever had! It was creamy, rich, and full of great natural flavors that had us dishing up seconds and thirds!

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Recipe adapted from Gordon Ramsay’s Healthy Appetite

(makes 4 servings)

Ingredients:

3-4 zucchini

Sea salt and freshly ground pepper

2 large garlic cloves, thinly sliced

½ cup fresh basil leaves

Olive oil for drizzling

Juice from half of a lemon

2 ½ cups chicken stock

2-3 Tbs olive oil

1 cup Arborio rice

1/3 cup dry white wine

8oz baby bella mushrooms, rinsed and sliced

Salt and pepper to taste

(1.) Preheat the oven to 400 degrees F (204 degrees C) and line a large baking sheet with foil. Halve the zucchini lengthwise and arrange cut side up on the baking sheet. Season with salt and pepper and arrange garlic slices and basil leaves over zucchini. Drizzle with olive oil and squeeze lemon juice over them. (2.) Place in the oven to bake for 30-40 minutes or until tender. (3. & 4.) Let them cool slightly and then roughly chop into pieces.

While waiting on the zucchini to bake you can start on your risotto.

(5.) Bring chicken stock to a simmer in a medium sauce pan. Heat another large sauce pan over medium heat and add 1 tablespoon of olive oil. When hot, stir in the rice and cook for 1 minute, stirring constantly. Pour in the wine and let it simmer for 2-3 minutes or until rice absorbs all of it. (6.) Add chicken stock a ladleful at a time, stirring frequently. Let the rice absorb most of the stock before adding another ladleful. (7.) While the risotto is cooking, heat a large skillet over high heat and add 2 tablespoons of olive oil. When hot, add mushrooms and toss for 3-4 minutes or until golden brown. You want most of the moisture to be cooked off. (8.) When risotto is al dente and the mushrooms are finished cooking, add zucchini and mushrooms to risotto. Stir until mixed.