Zucchini Risotto

Zucchini can be a challenge to cook. It’s watery—and not in a refreshing way. It’s dense—but not sturdy like a carrot. It can be hard to properly brown or grill. But zucchini does have its positive attributes: It’s nutrient-dense, gorgeously green, and abundant at the height of summer. So instead of working against the inherently soggy nature of the summer squash, we are going to lean in and let zucchini be itself for once. Risotto, a dish that loves to stay hydrated, is the ideal place to put your bounty of summer zucchini to work.

Arborio rice is short, fat, and starchy, which is exactly what we need for a great risotto. The grains of rice cook slowly while still remaining al dente, swelling as they absorb ladle after ladle of flavorful broth. In return, they release all their starch into the pot for a creamy consistency. Ultimately, what we want is rice that’s cooked all the way through, but still a little chewy, suspended just so that when you scoop it onto a plate, it slowly spreads out. Grating the zucchini ahead of time means it’ll warm instantly as soon as it hits the pot, and adding it just before serving means there will still be a little texture and some vibrant green flecks swimming around in the risotto. Because arborio rice is just begging for any scrap of moisture, it’s ready to absorb the zucchini’s juices with intention and purpose.