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Creamy Mascarpone & Zucchini Risotto
Creamy zucchini risotto with mascarpone and fresh tarragon! This most easy zucchini risotto brings me back to my very first attempt to make a risotto.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people
Calories per serving 682 kcal
Ingredients
- 7 oz risotto rice (200 g)
- 3 small garlic cloves chopped
- 1 small onion chopped
- 2 oz parmesan cheese (55 g), grated
- 7 oz fresh zucchini (200 g)
- 2 cups vegetable stock (480 ml), warm
- 2 tbsp mascarpone
- a handful fresh tarragon chopped
- 2 tbsp olive oil
- pepper
- salt
Instructions
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Slice the zucchini in half and remove the softer part in the center using a teaspoon. Don’t throw anything away because we'll use it later. Then chop up the soft zucchini meat and slice the zucchini very thinly. I use a mandoline slicer for that.
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Pour the olive oil in a large non-stick saucepan and place it over medium-high heat. Add in the chopped garlic and onion.
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Stir well. Let the onion and garlic sweat for about 3 minutes. Then add the chopped softer zucchini center. Season with some pepper.
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Stir well and cook for 2 minutes. Season with a pinch of pepper and salt. Now add the risotto rice and stir.
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Bake the rice for 2 minutes and then add little splashes of the warm vegetable stock until the rice is almost cooked.
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Then stir in the sliced zucchini and mascarpone.
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Stir well and add the grated parmesan cheese and freshly chopped tarragon.
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Check the seasoning and add extra pepper or salt to taste if necessary. Cook the risotto for another minute until ready. The zucchini should still be a little crunchy, the risotto rice al dente. Take the risotto off the heat. Scoop it onto deep plates. Sprinkle with extra grated parmesan cheese. Serve piping hot.