Easy Zucchini Risotto Recipe (with Video)

Risotto Preparation
1. Fry onion and garlic in olive oil until translucent.
2. Then add risotto rice and fry for 1-2 minutes.
3. Extinguish with wine, and gradually add veggie broth and let it simmer on low-medium heat for 10 minutes, stirring occasionally.
Zucchini Preparation
1. In the meantime, grate the zucchini, add it to the risotto, and simmer for another 10-15 minutes until the rice is cooked.
2. Stir occasionally to make it creamy (you may need to add more liquid).
3. When cooked, add the pesto and lemon juice.
Serving Instructions
1. It's best enjoyed fresh, so eat right away.
2. We highly recommend serving with fresh burrata, and some crunchy seeds.
3. Enjoy!
Storing and Reheating Instructions
1. It's best to eat fresh, but you can store it in the fridge for a couple of days.
2. The risotto will set as it cools, so when reheating it, you can simply add some liquid to loosen it up again and get the creamy texture back.