Corn and zucchini risotto

Corn and zucchini risotto

For a lovely light and simple risotto, add grated zucchini and fresh corn off the cob to a risotto. A good handful of parmesan and a spoon of crème fraiche in the end adds extra lux. If you are having a fancy dinner you could add a small piece of crispy skinned fish and a wedge of lemon on the side… Delicious!

Serves 4


4 tablespoons  butter
3 tablespoons extra-virgin olive oil
1 medium size onion, chopped finely
4 small-to-medium zucchini, grated plus 4 small zucchinis with flowers
1 cup fresh corn kernels, cut from the cob
Several springs fresh thyme, stalks removed
Zest of 1 lemon
1 1/2 cups (300g) risotto rice, such as Arborio
1 teaspoon fine salt, or to taste
Freshly cracked pepper
1/4 cup (60ml) dry white wine
6 cups (1.5 L) vegetable stock or chicken stock heated to a simmer
80g butter
1/2 cup (a handful) freshly grated Parmigiana.  


1. Place the butter and 2 tablespoons of olive oil in a heavy-bottomed saucepan and set over medium heat. When the butter is foaming add in the onion. Cook until slightly softened. Add the corn, lemon zest and fresh thyme and cook for a few minutes.

2. Pour in the rice and toss to coat the rice with the butter and oil. Cook for 2 minutes. Stir in the wine and cook until absorbed. Stir in the zucchini and cook until has started to soften, about 10 minutes.

3. Reduce the heat to medium and start to add the stock, a ladleful at a time whilst stirring until the liquid is almost absorbed. Continue to cook the risotto in this way, stirring. Keep adding the stock and stirring for about 20 minutes until the rice is almost but not completely cooked.

4. Add the parmigiana, the butter, the last little bit of stock and salt and freshly cracked pepper to taste.

In a separate fry pan, heat 1 tablespoon of olive oil and once hot add the baby zucchinis with flowers. Sauté and season with salt and pepper.

5. Spoon the risotto into bowls and serve with baby zucchini and  a sprinkle of Parmigiana

Bon appetite