The risotto with zucchini and Taleggio is a very tasty first course, quick and easy to prepare, for those who love risotto like me, it’s the perfect dish to accompany your family dinners and more.
Once again, I recommend trying the recipe and as always I look forward to your opinions on my Instagram @isaporidicasa.
Ready to start? I’ll see you in the kitchen and on my Facebook page HERE
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.5 cups Vialone Nano rice
- 3 zucchini (medium)
- 7.75 oz Taleggio
- 1 clove garlic
- 4 cups vegetable broth
- salt
- pepper
- chopped parsley
- Half red onion
- 1 glass dry white wine
- extra virgin olive oil
Steps
Cut the zucchini into cubes and place in a pan with a drizzle of oil and the clove of garlic in its skin. Cook until the vegetable water has completely evaporated. At the end of cooking, remove the garlic and season with salt and pepper
Place the finely chopped onion in the saucepan. Add the rice and toast for two minutes over high heat, stirring frequently. Toasting the rice is a fundamental part of preparing a perfectly cooked risotto, as it keeps the grains intact, allowing the starch to be gradually released during cooking, making it creamy. Deglaze with the white wine and let it evaporate.
Gradually add the broth (strictly boiling), after 10 minutes add the zucchini and mix everything together
Continue cooking for another 5 minutes adding the broth little by little. Remember, the risotto must be pampered, do not overdo it with the broth, add it gradually as it is absorbed.
When there is one minute left from the end of the cooking, adjust with salt and pepper, turn off the heat and stir in the Taleggio. Mix well and serve immediately.
Enjoy your meal! And, if you like, follow my Instagram HERE
