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Zucchini, Asparagus and Corn Risotto

Zucchini, Asparagus and Corn Risotto

Serves 4

2 tbs extra virgin olive oil

1 large leek, sliced

2 cloves garlic, crushed

1 ½ cups arborio rice

½ cup white wine

3 cups chicken or vegetable stock

2 medium zucchini, sliced into rounds

1 bunch of asparagus, halved lengthwise and cut into thirds

1 corn cob, kernels removed

½ cup parmesan cheese, grated

Salt and pepper, to taste


1. Heat a large saucepan over medium heat. Add the oil, leek and garlic and cook, stirring occasionally, until translucent.

2. Add the rice and stir for 1-2 minutes. Add the white wine and stir, allowing the rice to absorb the wine.

3. As the liquid starts to diminish, add the stock, about ½ a cup at a time, stirring occasionally, allowing the liquid to be absorbed, topping up with more stock before the rice gets too dry.

4. After adding half the stock, add in the broccoli florets, allowing them to cook as the rice cooks.

5. Before adding the final half cup of stock, add the zucchini and allow it to cook.

6. Once all the stock has been added, add the asparagus, corn and parmesan cheese and stir, allowing them to cook through.

7. Season with salt and pepper and divide between bowls.