Creamy rice with grilled zucchini, mint, and lemon with toasted walnuts

Instructions

1. 1

   Preheat a grill pan or griddle over medium-high heat. If you prefer to use the oven for the walnuts, preheat it to 180 °C / 350 °F.

2. 2

   Toast the walnuts in a dry skillet for 3 to 4 minutes, stirring, or in the oven at 180 °C / 350 °F for 5 to 7 minutes. Set aside.

3. 3

   Toss the zucchini with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Cook on the hot grill pan for 4 to 6 minutes until golden on both sides but still firm. Set aside.

4. 4

   In a wide pot, heat the remaining olive oil over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook 30 seconds more.

5. 5

   Add the short-grain rice and stir for 1 to 2 minutes to lightly toast the grains.

6. 6

   Pour in the white wine and cook for 1 minute, stirring, until the alcohol has mostly evaporated.

7. 7

   Add the hot vegetable broth gradually, about one ladle at a time, stirring often and waiting until the rice has absorbed most of the liquid before adding more. Cook for 18 to 20 minutes.

8. 8

   When the rice is creamy and al dente, fold in the reserved zucchini, butter, Parmesan cheese, lemon zest, lemon juice, chopped mint, salt, and black pepper. Stir gently for 1 minute to combine.

9. 9

   Turn off the heat, let it rest for 2 minutes, and adjust seasoning if needed.

10. 10

    Serve immediately and finish with the toasted walnuts on top and a little extra mint or Parmesan if desired.