Recipe Background
Risotto Boats are a delicious twist on traditional risotto, served in grilled zucchini halves and filled with creamy, cheesy goodness.
Row, row, row yourself up to the dinner table because Risotto Boats are floating to your plate! With tender zucchini squash as a deliciously unique vessel, each munch of this creamy, cheesy risotto blend will have you feeling quite merry. Contrary to what that popular nursery rhyme sings, your life will certainly feel like a dream with Risotto Boats!
Ingredients
- 6 cups chicken stock
- 1 tablespoon olive oil plus more, to taste
- 1 shallot diced
- 2 cloves garlic minced
- kosher salt to taste
- black pepper to taste
- 1 1/2 cups Arborio rice
- 3/4 cup dry white wine such as sauvignon blanc
- 4 medium zucchini squash sliced in half lengthwise
- 1 tablespoon unsalted butter
- 2 cups Asiago cheese freshly grated
- 1 teaspoon lemon zest
- 3 ears sweet corn shucked and kernels sliced off cobs
- 1/3 cup fresh basil chopped
Directions
- Preheat the grill to high heat.
- In a medium saucepan over medium heat, add the chicken stock and cook until it is hot. Keep it warm until ready to use.
- In a large saucepan over medium-low, add 1 tablespoon of the olive oil.
- Add the shallots and the garlic to the heated olive oil and season with the kosher salt and the black pepper. Stir to combine.
- Add the Arborio rice to the shallot mixture and cook, stirring frequently, until it is toasted and translucent, about 3-5 minutes.
- Add the white wine to the rice mixture and cook until the wine is absorbed.
- Gradually add the warm chicken stock, 1 cup at a time, to the rice mixture and cook, stirring continuously, until the stock is mostly absorbed and the rice is creamy and tender, about 15-20 minutes.
- Place the zucchini halves on a baking sheet. Using a spoon, scoop out the center of each to make a well and discard the flesh.
- Evenly brush the zucchini halves with the extra olive oil, then sprinkle them with the kosher salt and the black pepper.
- Place the seasoned zucchini halves cut-side down on the grill and cook until they are golden and charred, about 4-5 minutes.
- Flip the zucchini halves and cook, about 2-3 minutes.
- Return the grilled zucchini halves to the baking sheet.
- Add the butter to the risotto mixture and stir until it is melted.
- Add the Asiago cheese to the risotto mixture and stir until it is melted.
- Add the lemon zest, the corn, and the basil to the risotto mixture and stir to combine.
- Taste the risotto mixture and season with the kosher salt and the black pepper, as needed. Stir to combine.
- Evenly spoon the risotto mixture into the well of each of the grilled zucchini halves.
- Serve.
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