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Risotto Stuffed Grilled Zucchini Recipe

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3.8 from 1 review

This delicious Risotto Stuffed Grilled Zucchini recipe combines creamy, flavorful arborio rice risotto with fresh vegetables and herbs, all served inside perfectly grilled zucchini boats. A perfect Mediterranean-inspired vegetarian dish that’s ideal for a light dinner or impressive side dish.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Zucchini

  • 3 medium to large zucchini squash
  • Olive oil for brushing and spraying
  • Kosher salt and pepper, to taste

Risotto

  • 6 cups chicken or vegetable stock, kept warm
  • 1 tablespoon olive oil
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • Kosher salt and pepper, to taste
  • 1 ½ cups arborio rice
  • 1 tablespoon unsalted butter
  • 8 ounces freshly grated asiago cheese
  • 3 ears sweet corn, kernels sliced from cob
  • 1 teaspoon freshly grated lemon zest
  • ⅓ cup chopped fresh basil, plus extra for topping

Instructions

  1. Preheat Grill: Preheat your grill to the highest setting to ensure you get a nice char on the zucchini.
  2. Heat Stock: In a saucepan, warm the chicken or vegetable stock until hot but not boiling. Keep it on low heat for use during risotto cooking.
  3. Sauté Aromatics: In a large saucepan or pot, heat olive oil over medium-low heat. Add diced shallots and minced garlic with a pinch of salt and pepper. Stir frequently to soften and release flavors without browning.
  4. Toast Rice: Add arborio rice to the aromatics and cook while stirring often for 3 to 5 minutes until the rice grains become translucent around the edges.
  5. Cook Risotto: Gradually add 1 cup of the warm stock to the rice, stirring continuously until absorbed. Repeat this process, adding stock one cup at a time and stirring until absorbed each time, typically using 5 to 6 cups in total. Cook for 15 to 20 minutes until the rice is creamy, tender but still al dente, with some liquid remaining.
  6. Prepare Zucchini Boats: Meanwhile, slice each zucchini lengthwise and use a spoon to scoop out the center, creating boats. Sprinkle with salt and pepper, then spray or brush generously with olive oil.
  7. Grill Zucchini: Place zucchini on the grill cut-side down for 4 to 5 minutes until golden and charred. Flip and grill for an additional 2 to 3 minutes until tender but not mushy. Remove and place back on a baking sheet.
  8. Finish Risotto: Stir butter into the risotto until melted. Add grated asiago cheese and stir until melted and well combined. Mix in lemon zest, fresh corn kernels, and chopped basil. Season with salt and pepper to taste, adjusting for the saltiness of the cheese.
  9. Stuff Zucchini: Spoon the creamy risotto mixture into the grilled zucchini boats evenly. Top with additional asiago cheese and fresh basil leaves for garnish.
  10. Serve: Serve the stuffed zucchini immediately while warm for the best flavor and texture experience.

Notes

  • You can substitute asiago cheese with parmesan if preferred.
  • Vegetarian option: Use vegetable stock to keep it fully vegetarian.
  • The scooped-out zucchini flesh can be chopped and added to the risotto for less waste and added texture.
  • Keep stirring the risotto constantly for a creamy texture and prevent sticking.
  • Adjust seasoning at the end carefully, especially salt, because asiago cheese can be quite salty.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://dishiary.com/risotto-stuffed-grilled-zucchini-recipe/