Summer risotto with courgette pesto, sheep's milk ricotta and cherry tomatoes
Zucchini pesto risotto with hard sheep's milk ricotta and cherry tomatoes is a summertime rice dish with a fresh and delicate sauce made with seasonal ingredients and the bold flavor of sheep's milk cheese. The recipe is easy to make.
Ingredients · Servings 4 people
- 350g 2 courgettes
- 300g Carnaroli rice
- 120g hard sheep's ricotta
- 50g grated pecorino cheese
- 40g cold butter
- 30g pine nuts
- 8 datterini or cherry tomatoes
- 1scalogno
- marjoram
- dry white wine
- extra virgin olive oil
- sale
- baby
Method · 35 min
- To prepare the risotto with zucchini pesto, hard sheep's milk ricotta, and cherry tomatoes, chop the shallot, sauté it in a saucepan with a drizzle of oil, then add the rice, toast it for 1 minute, add a splash of white wine, and continue cooking for 15-18 minutes in lightly salted boiling water or vegetable stock.
- Remove the seeds from the courgettes and blend 200g of them with a little marjoram, pine nuts, 50g of oil, salt and pepper: you should obtain a creamy pesto.
- Finally, stir in half of the zucchini pesto, the butter, and the pecorino cheese; season with salt, if necessary.
- Serve with the cherry tomatoes cut into wedges, the remaining pesto, ricotta flakes, and marjoram leaves, if desired.
How do you make rice with zucchini pesto?
To make this risotto, cook the rice in a saucepan with a little oil, deglazing with white wine, and continue cooking with water or vegetable broth. Once cooked, stir in the zucchini pesto, made by blending the deseeded zucchini pulp with oil, marjoram, pine nuts, salt, and pepper. Garnish with cherry tomato wedges, the remaining pesto, and shavings of hard sheep's milk ricotta.