Risotto with zucchini is a tasty first course, ideal for a quick and tasty family lunch. This recipe is really very simple to prepare, but with an exceptional flavor.
- Carnaroli rice 320 g
- Zucchini Courgettes 350 g
- Vegetable broth 1 l
- White onions 80 g
- Butter 50 g
- Parmigiano reggiano (to be grated) 70 g
- Black pepper
- Extra virgin olive oil
- Mint 5 leaves
How to make:
To prepare the risotto with zucchini, start from the vegetable stock. Put a saucepan on the stove with the clean, unpeeled and cut vegetables. Add salt, add peppercorns and bring to a boil. In the meantime proceed by cleaning and finely chopping the white onion (1) with the knife. Put in a bowl and move to the stove. Pour a little oil into a saucepan and add the onion (2). Cook over low heat, stirring often, for about ten minutes: it will serve to make it dry. If the bottom should dry, you can add very little hot stock (3).
Raise the heat and pour the rice (4) leaving to toast for a few minutes, stirring constantly and making sure that the beans do not burn (5). As soon as the rice has taken on a lighter color, you can blend it with the white wine (6).
Add a ladle of simmering stock (7). Remember that the risotto will not be mixed very much and that the broth must be poured out before the rice has completely absorbed it (8). Meanwhile, the courgettes, already washed and dried, come out (9)
and grate them through the large mesh of a grater (10). When the rice is half cooked, add the zucchini to the risotto (11), stir together (12)
and continue cooking (13). Turn off the heat and add the mint leaves by chopping them by hand (14), black pepper (15)
and then the cold butter (16) and grated Parmesan cheese (17). Stir and add very little stock to adjust consistency if needed. Let stand for a few minutes, covering with the lid, and then serve your risotto with zucchini (18).