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Author Notes: A Creamy Grilled Zucchini Tomato Risotto for a light summer dinner! Vegan & Gluten-Free. —VibrantPlate
- 1 small zucchini
- 1 small onion
- 2 cloves garlic
- 2 handfuls arborio rice (around 100g)
- 4 tablespoons tomato sauce
- 1 handful peas, fresh or frozen
- water as needed
- salt, pepper
- oregano, thyme, basil
- olive oil
- Wash and dry zucchini, then cut into slices. Sprinkle with olive oil and season with salt and pepper. Peel and dice onion and garlic cloves.
- Heat a pan on medium. When sizzling hot, add zucchini slices (do not overcrowd) and fry until golden, then turn zucchini slices and fry on the other side as well. When the zucchini are done, remove from pan and place on a plate with a paper towel to drain. Repeat until you've used up all the zucchini slices.
- Remove pan from heat and clean with a dry paper towel. Return pan to the stove and add 1 table spoon of olive oil. When hot, add diced onions and stir-fry until translucent. Then, add garlic slices and rice. Stir well and gently fry until the rice soaks up the fat and juice, then add tomato sauce, stir and let it cook until the tomato sauce is reduced. Add water and stir in well, then season with salt, pepper and spices such as oregano, thyme and basil. Let the risotto cook on low for about 15 minutes, or until al dente, stirring regularly and adding more water if needed. When the risotto is almost done, stir in a handful of peas and cook for another 2 minutes. Stir in also some of the grilled zucchini slices, but save some for topping.
- When done, remove from heat and with a lid on, let the risotto sit for a minute or two. If you risotto thickens too much, stir in a splash of water before serving.
- Serve hot, topped with the grilled zucchini slices and fresh herbs.