Creamy Zucchini Risotto
A creamy first course, deliciously made with zucchini! A risotto that we can include in any type of menu (vegetarian, meat, or fish). A very simple recipe to prepare, with few ingredients accessible to everyone. I really like zucchinis because they are always available and perfect to use in recipes of all kinds, from appetizers to side dishes!
If you like zucchinis also try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2/3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5.6 oz rice
- 1 1/4 cups vegetable broth
- extra virgin olive oil
- salt
- 1 onion
- 3.5 tbsp butter
- 2.8 oz grated Parmesan cheese
Steps
The preparation of the creamy zucchini risotto is very simple, watch the video HERE.
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In a pan, put some oil, chopped onion, garlic, and sauté. Add the previously rinsed rice
toast it for a few minutes. Gradually add the vegetable broth and cook, stirring occasionally. Halfway through cooking, add the grated zucchini.
Continue cooking, gradually adding more broth and stirring. At the end, add the butter and grated cheese.
Enjoy your meal
