in Austria

Styrian zucchini risotto

updated

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Ingredients for 2 servings:

  • 50 g onion(s), diced
  • 40 g butter
  • 150 g rice (risotto rice)
  • 70 cl white wine, dry
  • ½ liter vegetable broth
  • salt and pepper
  • 1 tbsp thyme, freshly chopped
  • 30 g zucchini
  • 2 cloves garlic, finely chopped
  • 3 tbsp pumpkin seed oil
  • 20 g butter
  • 4 tbsp Parmesan, grated
  • some pumpkin seed oil
  • some Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the risotto, fry the onion in butter until translucent, add the rice, and deglaze with wine. Gradually add the stock and reduce, stirring constantly. Once the risotto is al dente, season with salt, pepper, and thyme. Cut the zucchini into 5 mm thick strips and roast with the garlic and pumpkin seed oil over low heat for about 3 minutes. Mix with the risotto and season with butter and Parmesan. Caution: The pumpkin seed oil must not get too hot! Serve on warm plates and garnish with a few drops of pumpkin seed oil and Parmesan.

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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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