zucchini risotto

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zucchini risotto

zucchini risotto

zucchini risotto
zucchini risotto

Number of persons

250 g round rice

1 l vegetable stock

2 zucchinis

250 g button mushrooms

1 onion

10 cl dry white wine

25 cl fresh cream

50 g Parmesan cheese

30 g butter

Fresh basil



Total Time: 45 min
Preparation time: 15 min
Cooking time: 30 min

Sauté the chopped onion and chopped mushrooms in the butter.
Meanwhile, cut the courgettes into thin slices.
Add the rice to the onion-mushroom mixture. When it has become translucent, moisten with the white wine. Wait until the wine has evaporated before adding the zucchini. Leave to cook for 2 minutes then, still stirring, add a ladle of hot stock.
Wait for the rice to absorb the broth before adding another ladle and so on until the rice is cooked (about 15 to 20 minutes).
Cook over a low heat, moistening regularly with the rest of the broth (feel free to add more if you have used up the litre).
Then add the cream and parmesan, cover and stir for 2 minutes. Adjust the seasoning and add the basil.
Serve immediately.

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