Rosetta zucchini risotto

This creamy risotto, scattered with zucchini and finished with parmesan and mint is comfort in a bowl.


  • • 300g Carnaroli rice
  • • 2lt vegetable stock
  • • 6 tbsp extra virgin olive oil
  • • 1 brown onion, finely diced
  • • 1kg zucchini, coarsely grated
  • • 500g zucchini, cut to 1cm dice, with skin on
  • • 2 cloves garlic, finely chopped
  • • 1 pinch dried chilli flakes
  • • 100g parmesan, finely grated
  • • ½ bunch round leaf mint, leaves picked
  • • 200g fresh ricotta
  • • Salt and freshly ground black pepper


  1. Over a low heat, cook the garlic and chilli in 2tbsp oil until garlic has lost its raw smell, but do not let it colour. Add zucchini and 500ml stock and simmer for about 1 hour adding water if all the stock evaporates. The zucchini should be very soft and will have lost its vibrant colour. There should be no liquid remaining. Set aside.
  2. In boiling salted water, cook diced zucchini for 1 minute, then drain and refresh in iced water. Set aside
  3. Bring remaining stock to the boil and keep at a slow simmer. In a thick-bottom pot, over medium heat, cook the onion in the remaining olive oil until soft and translucent, but not coloured. Add rice and continue to cook for about 2 minutes, until rice grains are well coated with oil and starting to become translucent
  4. Add stock, about 100ml at a time, and continue to stir until absorbed. Continue to add stock 100ml at a time while stirring. Simmer until rice grains are cooked through, but still retain texture. This will take around 16 minutes. Make sure risotto is wet enough to pour: it should not be thick enough to hold a shape
  5. Fold through both zucchini preparations, the mint and the parmesan then remove from the heat. Check seasoning.

To finish
Divide risotto between four plates. One at a time, slap the bottom of each plate with one hand, evenly spreading the risotto to the rim. Top each with one quarter of the ricotta divided into one teaspoon-sized pieces. Serve immediately.