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Zucchini risotto

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Ingredients for 4 servings:

  • 500 g zucchini
  • 2 onions
  • 2 garlic cloves
  • 1 piece(s) ginger
  • 50 g butter
  • 200 g risotto rice
  • 750 ml chicken broth
  • salt and pepper
  • 40 g Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the zucchini and grate it, not too finely. Finely dice the onions, garlic cloves, and ginger and sauté in 25g butter. Add the rice and sauté briefly. Now pour in a little chicken stock. Add a little more stock while stirring; the rice must not dry out. Meanwhile, sauté the grated zucchini in the remaining 25g butter for about 2 minutes. After 15 minutes, add the grated zucchini to the rice and cook for another 5 minutes. Season with salt and pepper. Finally, stir the grated Parmesan cheese into the risotto. Anything pan-fried 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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