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Zucchini risotto with red onions

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Ingredients for 4 servings:

  • 200 g risotto rice
  • 30 g butter / margarine
  • ⅛ liter white wine
  • 400 ml vegetable stock
  • Salt
  • pepper
  • 300 g zucchini
  • 200 g onion(s), red
  • 3 tbsp olive oil
  • 1 bunch of basil
  • 40 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Sauté the rice in the fat until translucent. Bring the wine and stock to a boil and season with salt and pepper. Gradually add the hot mixture to the rice. Cook the risotto uncovered over low heat for 18-20 minutes, stirring occasionally. Trim and wash the zucchini and cut into 1 cm long sticks. Peel and dice the onions and sauté with the zucchini in the hot oil for 5 minutes. Season with salt and pepper. Finely slice the basil and carefully fold it into the risotto along with the zucchini and cheese. Season again if desired and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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