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Risotto with zucchini and pecorino

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Ingredients for 4 servings:

  • 2 m.-large zucchini
  • 300 g rice (risotto), e.g. Arborio
  • 1 shallot(s)
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 150 ml white wine
  • 1 liter vegetable broth
  • 100 g cheese (Pecorino)
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the zucchini, finely chop the shallot and garlic cloves, and grate the pecorino. Heat the oil in a large pot and sauté the onions and garlic until translucent. Add the rice and sauté until translucent. Deglaze with the white wine and reduce. Add just enough stock to cover the rice, stirring constantly. Five minutes before the end of the cooking time, add the zucchini cubes and continue cooking. Finally, fold in the grated pecorino and season with salt and pepper. Serve immediately. A dry white wine goes well with this dish.

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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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