Grilled Zucchini & Pea Risotto

Risotto, the slow-stirred northern Italian classic, gets a sunny upgrade when smoky grilled zucchini joins sweet peas. Fresh basil, mint, and a squeeze of lemon keep each creamy spoonful bright and garden-fresh.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 485 cal
• 16g protein
• 68g carbs
• 17g fat
• 7g fiber

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Ingredients

• 1.5 cups arborio rice
• 2 medium zucchini
• 1.5 cups frozen peas
• 5 cups vegetable broth
• 1/2 cup dry white wine
• 1 medium yellow onion
• 3 garlic cloves
• 1/2 cup packed fresh basil leaves
• 1/4 cup fresh mint leaves
• 1 lemon
• 3 tbsp extra-virgin olive oil
• 3/4 cup Parmesan cheese, grated
• 2 tbsp unsalted butter
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat a grill or grill pan over medium-high heat to about 400°F. Slice the zucchini into 1/4-inch thick lengthwise planks, brush both sides with olive oil, and season with salt and black pepper.
2. 2Grill the zucchini planks 3–4 minutes per side until deep grill marks appear and the flesh is tender but not mushy. Transfer to a cutting board, cool 2 minutes, then dice into 1/2-inch pieces and set aside.
3. 3Warm the vegetable broth in a medium saucepan over low heat so it stays steaming but not boiling; keep a ladle nearby. Finely dice the onion and mince the garlic.
4. 4In a wide heavy pot or Dutch oven, heat the remaining olive oil over medium heat. Add the onion and cook 4–5 minutes, stirring, until translucent and soft. Stir in the garlic and red pepper flakes and cook 30 seconds until fragrant.
5. 5Add the arborio rice and toast 2 minutes, stirring constantly, until the edges look translucent. Pour in the white wine and stir until mostly absorbed, about 1 minute.
6. 6Begin adding hot broth one ladleful at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next. Continue 18–20 minutes until the rice is creamy and al dente with a slight bite.
7. 7In the last 3 minutes of cooking, stir in the frozen peas and diced grilled zucchini so they heat through and stay bright green. Taste and adjust salt.
8. 8Remove the pot from heat. Stir in the butter, grated Parmesan, zest of the whole lemon, and lemon juice until glossy and emulsified.
9. 9Roughly chop the basil and mint. Fold most of the herbs into the risotto, reserving a handful for garnish. Season with remaining black pepper.
10. 10Spoon into warm bowls, top with extra Parmesan, remaining herbs, and a final drizzle of olive oil. Serve immediately while creamy.