Zucchini, Smoked Lardons & Lemon Risotto

Creamy risotto with tender zucchini, savoury bacon, and a bright touch of lemon zest—a perfect weeknight comfort dish.

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Ingredient List
1 pack of Zucchini
1 pack of Smoked Lardons
½ cup of Thinly Sliced Onions
2 cups Arborio rice
1 tbsp butter
1 litre vegetable broth
1 cup grated Parmesan cheese
Zest of 1 lemon
Freshly ground pepper
Preparation
In a large pan, brown the bacon in a drizzle of olive oil until lightly crispy. Add zucchini and cook until just tender. Season with salt and pepper, then set aside.
In the same pan, sauté the rice and onion in the remaining oil for about 2 minutes. Gradually add broth, one cup at a time, stirring often and allowing the liquid to absorb before each addition.
After about 20 minutes, the rice should be al dente. Stir in the zucchini-bacon mixture, Parmesan cheese, and lemon zest.
Adjust seasoning. Serve topped with more Parmesan, either as a main dish or a side.

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