Summery Lemon Butter Risoni with Zucchini – A Light and Refreshing Side for Grilled Goodness

Looking for a delightful side dish to complement your summer barbecues? Look no further than this vibrant Lemon Butter Risoni with Zucchini! This recipe ditches the traditional risotto rice for tiny, pasta-shaped risoni, offering a quicker cook time and a fun, textural twist.

Packed with fresh zucchini, bursting with lemon flavor, and tossed in a creamy butter sauce, this risoni dish is light enough to balance out rich grilled meats like steaks, burgers, or kebabs. It’s also incredibly easy to make, perfect for those busy summer evenings when you still want to impress. So, fire up the grill and get ready to experience a burst of sunshine on your plate!

Ingredients:

2 medium zucchinis

4 cups vegetable broth

2 tablespoons extra-virgin olive oil

1/2 cup chopped shallots

5 garlic cloves, minced

1 cup risoni pasta

6 sprigs fresh thyme

1/2 teaspoon salt

2 tablespoons unsalted butter

3 tablespoons fresh lemon juice

2 tablespoons lemon zest

3/4 teaspoon freshly ground black pepper, divided

3/4 cup freshly grated Parmesan cheese, divided

Optional garnish:

Caramelized lemon wedges

Fresh thyme or basil

Instructions:

The Zestful Zucchini: Our tale begins with the vibrant zucchini. Slice them into 1/2-inch coins, and depending on their size, halve or quarter the coins for bite-sized delights.

A Broth of Warmth: In a medium saucepan, bring the vegetable broth and 1 cup of water to a simmer. Let it simmer gently over medium-low heat, a warm welcome for the risoni to come.

The Sizzle of Summer: Heat the olive oil in a large pan over medium-high heat. Add the chopped shallots and let them sizzle and soften for 5-6 minutes, stirring occasionally. Now comes the zucchini, their emerald green adding a pop of color to the pan. Cook for another minute or two, until lightly golden brown.

The Garlicky Chorus: Introduce the minced garlic, its pungent aroma mingling with the shallots and zucchini. Stir in the risoni and thyme sprigs, letting them toast for 3-4 minutes, until the risoni starts to become translucent.

The Simmering Symphony: Now comes the broth, our conductor leading the risoni to al dente perfection. Ladle in 2 cups of the warm broth and simmer, stirring frequently, until the liquid is completely absorbed (about 8-10 minutes).

The Dance of the Broth: The melody continues with another cup of broth. Remember to stir often and wait for the liquid to be absorbed before adding more. Keep repeating this process, adding the broth in 1-cup increments, until the risoni is cooked through and the dish reaches a creamy consistency (about 25-30 minutes total cooking time).

The Creamy Crescendo: It’s time for the grand finale! Remove the thyme sprigs and introduce the butter, lemon juice, lemon zest, half of the black pepper, and half of the Parmesan cheese. Stir continuously until the butter melts and the cheese is beautifully incorporated, creating a luxuriously creamy sauce.

A Grand Finale Fit for Summer: Remove the pan from the heat. Let the risoni rest for a minute, allowing the flavors to meld together. Garnish with the remaining black pepper, Parmesan cheese, and your choice of fresh herbs (thyme or basil) for a touch of green. Caramelized lemon wedges add a final touch of elegance, both visually and with a burst of sweet-tart citrus.

Serve this vibrant Lemon Butter Risoni with Zucchini alongside your favorite grilled meats, and let the story of summer unfold on your plate. Each bite is a delightful harmony of textures and flavors, a testament to the magic of fresh, seasonal ingredients. So, gather your loved ones, raise a fork, and celebrate the bounty of summer with this delightful dish!