Risotto with zucchini

Risotto with zucchini

Risotto with zucchini, a vegetarian-flavoured dish to fill up on aroma: this risotto is enriched with white wine, vegetable broth, pine nuts and courgette tongues.


Main course For 4 people

1 onion
1 clove of garlic
350 g of zucchini
3 tablespoons of olive oil
300 g of risotto rice
1 litre of white wine
8 l of vegetable broth
3 tablespoons of pine nuts
50 g of Parmesan in one piece
2 tablespoons of butter

How to proceed with risotto with zucchini

approx. 30 minutes

Finely chop the onion. Mash the garlic. Cut half of the courgettes with a potato peeler into thin tongues, divide the remaining courgettes lengthwise into six pieces and then cut them into thin slices. Heat a little oil in a pan. Sauté the onion and garlic briefly. Add the rice and toast it briefly. Deglaze with the wine, then add the broth little by little. Cook the rice for approx. 20 minutes, until it is nice and creamy but still al dente. Halfway through cooking, add the sliced ​​courgettes.

Toast the pine nuts in a fat-free pan until golden brown. With the potato peeler, reduce the parmesan into flakes. Incorporate half of the Parmesan cheese and butter into the risotto. Season with salt and pepper. Heat the remaining oil and brown the courgette tongues. Season them with salt and pepper. Serve the risotto and garnish with the courgette tongues and pine nuts. Sprinkle with the rest of the Parmesan.

You may be interested to read the Salmon and barley salad recipe/ pastel de nata recipe/ Cocoa and tahini cake recipe/ Chinese noodle soup recipe.

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