Summertime Risotto
Summertime Risotto
Open in full-screen mode

Summertime Risotto

15 MIN
30 MIN



  1. In a large saucepan over high heat, brown the zucchini in 30 ml (2 tablespoons) of oil until al dente. Season with salt and pepper. Add the garlic and cook for 30 seconds. Set aside on a plate.
  2. In the same saucepan, cook the rice in the remaining oil for about 1 minute. Add the broth, 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed between each addition.
  3. After about 20 minutes, the rice should be al dente. Add the spinach and cook for about 2 minutes. Add the zucchini, pesto, cheese and stir until cheese has melted. Adjust the seasoning. Garnish with Parmesan cheese, if desired.
  4. Serve as is or as a side dish to grilled sausages or fish.


  1. Very easy - great basic risotto recipe. I added some other vegetables - beets and beans with the zucchini.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.