Zucchini, mint and goat’s cheese risotto from Venice: Four Seasons of Home Cooking (page 114) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hlange on January 14, 2026

    This was an amazing light dinner. The zucchini really transforms and adds a special texture here. It was a huge hit and the entire pot was devoured.

  • Astrid5555 on August 15, 2023

    Perfect risotto for the height of summer. The goat cheese adds a delicious creaminess and the zucchini are perfectly cooked. Will go into summer zucchini rotation!

  • FJT on June 27, 2023

    I absolutely loved this but, as my husband definitely wasn't impressed, I guess I won't be making it again. It's very difficult to find vegetarian dishes that appeal to him!

  • TrishaCP on August 16, 2021

    This is such a great dish. The tanginess of the goat cheese really lightened everything up. I was initially concerned about the amount of mint but since it gets cooked the flavor is not overpowering. I agree that the zucchini was juicy and very appealing cooked this way.

  • Frenchfoodie on August 11, 2021

    Really good, the cooking method (and nice precise instructions on courgette size) left the courgette juicy but not soggy. My goats cheese was very creamy so it was creamier than I’d usually go for but still delicious.

  • nicolepellegrini on June 28, 2020

    One of my neighbors who is a fabulous gardener "unloaded" a bag of zucchini on me this weekend - as tends to happen when it's zucchini overload season. I've had this recipe bookmarked for a while to try as I do love goat's cheese and have used it in beet risotto before, so I wanted to see how it would pair with the zucchini. The mint and scallions add even more to the lovely early summer freshness of this dish. I actually used a little less goat's cheese than the recipe called for as my risotto was already extremely creamy and I didn't want it taste of nothing but the cheese.

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