Lemony Zucchini Risotto

Makes: 4 servings

Time: 45 to 60 minutes

Risotto can be almost meager or incredibly luxurious; this one manages to be both,

as the grated zucchini mostly melts away, leaving behind a creamy richness that

doesn’t depend on tons of rice or mounds of cheese. Parboiling the brown rice as

directed in Step 1 helps the rice absorb water quickly and evenly.

Salt

1 cup short-grain brown rice

2 tablespoons olive oil

1 onion, chopped

Black pepper

1⁄2 cup dry white wine or water

3 to 5 cups vegetable or chicken stock or water

4 small or 2 large zucchini (about 1 1⁄2 pounds), grated

Grated zest and juice of 1 lemon

1⁄2 cup grated Parmesan cheese, optional

1 tablespoon butter or additional olive oil, optional

1⁄2 cup chopped fresh basil, plus more for garnish, optional

1. Bring a medium pot of water to a boil and salt it. Stir in the brown rice, adjust the

heat so that the water bubbles steadily, and cook, without stirring, for 10 to 15

minutes. Drain well.

2. Put the oil in a large, deep skillet over medium heat. When it’s hot, add the onion

and cook, stirring occasionally, until it softens, about 5 minutes. Add the rice and

cook, stirring occasionally, until it is glossy and coated with oil, just a couple of

minutes. Sprinkle with salt and pepper, then add the wine. Stir and let the liquid

bubble away.

3. Begin to add the stock, about 1⁄2 cup at a time, stirring after each addition and

every minute or so. When the stock is just about evaporated, add more. The mixture

should be neither soupy nor dry. Keep the heat medium to medium-high and stir

frequently.

4. After about 15 minutes of adding stock, stir in the zucchini and cook, stirring,

until it releases its liquid and the mixture again becomes dry. Begin tasting the rice

about 5 minutes later; you want it to be tender but with still a tiny bit of crunch. It

could take as long as 45 minutes to reach this stage. When it does, stir in the lemon

zest and juice, and the Parmesan, butter, and basil if you’re using them. Taste and

adjust the seasoning. Serve immediately, garnished with additional basil if you like.