Risotto alla zucchini and oven-roasted salmon

Risotto alla zucchini



Risotto is such an elegant and versatile dish. In the wonderful cookery book, the Mediterranean Diet Cookbook, by Nancy Harmon Jenkins I found a recipe by an Italian chef: Risotto with pumpkins. Pumpkins and butternut squashes are great in autumn and winter, whereas zucchinis, courgettes, are true spring and summer vegetables.

The following recipe is my twist of the original Italian recipe. It goes very well with oven roasted salmon.

2 servings

2 nice pieces of salmon, pref. organic
120 ml risotto rice, carnaroli or arborio (not to be rinsed!)
A glass of white wine
About 600 ml vegetable stock (you may not need to use all of it)
3 tbsp. olive oil
1 shallot, chopped
1 clove garlic, minced
1 large zucchini, courgette
2 tsp. dried parsley
A good handful of grated parmesan
Freshly ground black pepper

In a large heavy casserole warm the olive oil over medium low heat.

Wash the zucchini well under running water with a brush. Chop it, add to the casserole and stir well to coat with olive oil. Add the shallot and garlic, stir and cover the casserole. Cook for about 20 minutes, stirring a few times, until the zucchini is very soft. Purée the zucchini and add the dried parsley.

Preheat the oven to 200° C, roast.

Add the rice to the casserole and increase the heat to medium- medium high. Add ½ glass of white wine and stir. Keep stirring and as soon as the wine has evaporated add the rest of the wine. Then start adding the vegetable stock, a ladle or two at a time, stirring constantly. As soon as the rice has absorbed the liquid add more. It is this constant stirring and adding only a small amount of liquid at a time which gives the creaminess to the risotto, without any cream or butter.

The rice is done in about 25 minutes, give or take. It should be al dente, with a bit of bite in it.

When the rice is done, remove the casserole from the heat and stir in the parmesan and black pepper. The risotto should be thick enough to be eaten with a fork.

Meanwhile roast the salmon pieces in 200° C for about 10 minutes, depending the thickness of the slices and how well done you wish your salmon.

Divide the risotto on two plates and spread with a fork. Place the salmon on top of the risotto.

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