50 g butter, plus extra to serve
1 small onion, finely chopped
250 g zucchini, 140g coarsely grated, the rest diced
175 g risotto rice
zest and juice 1 lemon
1.2 litres vegetable (or chicken) stock, kept hot on a low heat
25 g Parmesan grated
2 heaped tbsp mascarpone
1 splash olive oil
1 heaped tbsp toasted pine nuts
- Melt the butter in a sturdy frying pan, add the onion and gently fry until softened. Stir in the grated zucchini and rice, increase the heat and sizzle while stirring for 1-2 mins.
- Add the lemon juice and a ladle of hot stock, and bubble over a medium-high heat while stirring constantly. When the liquid has just about been absorbed, add another ladleful of stock. Keep cooking like this for 20-25 mins until the rice is just tender and is creamy. Stir in the Parmesan, mascarpone and some seasoning, cover with a lid or baking sheet, and set aside for 5 mins while you cook the remaining zucchini.
- Heat the remaining butter and a splash of oil in a small frying pan. Add the diced zucchini, and fry over a high heat for 2-3 mins until golden and just softened. Divide the risotto between shallow bowls or plates, then scatter with the diced zucchini and any buttery juices, the pine nuts and a few pinches of lemon zest.