RISOTTO WITH ZUCCHINI
: 520 Kcal Preparation
: 10 min Cooking
: 20 min Difficulty
: very easy
Ingredients for 4 people:
· Carnaroli rice: 320g
· Zucchini: 350g
· Vegetable broth: 1l
· White onions: 100g
· White wine: 100g
· Butter: 50g
· Parmigiano Reggiano DOP: 70g Salt up: Q.b
· Black pepper: Q.b
· Extra virgin olive oil: 20g
· Mint: 5 leaves
To prepare the risotto with zucchini, start with the vegetable broth.
Put a pot on the stove with some clean, unpeeled and cut seasonal vegetables.
Add salt, add some peppercorns and bring to a boil. In the meantime, proceed by cleaning and finely chopping the white onion with a knife.
Put in a bowl and move to the stove. Pour a drizzle of oil into a saucepan and add the onion.
Cook over low heat, stirring often, for about ten minutes: it will be used to dry it.
If the bottom needs to dry out, you can add very little hot broth. Raise the heat and pour in the toasted rice for a few minutes, stirring constantly, making sure that the grains do not burn.
As soon as the rice has taken on a lighter color to blend with the white wine.
Let the alcohol evaporate completely and then add a few ladles of simmering broth.
Remember that the risotto should not be mixed very much and that the broth should be poured as needed before the rice has completely absorbed it.
In the meantime, check the courgettes, already washed and dried and grate them through the large meshes of a grater. Halfway through cooking the rice, dip the courgettes into the risotto, stir.
Continue cooking. Turn off the heat and add the mint leaves, chopping them by hand, the black pepper and then the butter and grated Parmesan cheese cold from the refrigerator.
Whisk and add very little broth to adjust the consistency if it is to serve.
Let it rest for a few minutes, covering with the lid, and then serve your risotto with courgettes.