The risotto with zucchini pesto and mascarpone is truly a delicious, creamy, and very tasty first course. A mix of flavors that will leave you speechless, one bite leads to another!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 1 1/4 cups Rice
- 1/2 cup Mascarpone
- 0.7 oz Salted Ricotta (fresh)
- 1 Onion (small)
- 1 Bouillon cube (Vegetable bouillon cube of 1 oz)
- 2 tbsps Olive oil
Preparation
Put the oil and chopped onion in a wok and let it brown.
Meanwhile, put about one and a half liters of water in a large pot, bring to a boil, add the bouillon cube and let it dissolve. Keep the water on the heat with the flame on low.
Add the rice to the wok, just toast it a little, and cook by adding more broth as the one you have added dries up.
About 5 minutes before the end of cooking, add the zucchini pesto and mascarpone.
Let dry for a few minutes, grate the salted ricotta, and serve hot.
Notes
If you like, you can add a pinch of pepper at the end of cooking.
If you enjoyed the Risotto with Zucchini Pesto and Mascarpone, try the other risottos with:
Porcini mushrooms
Sausage and potatoes
Spicy sausage and black truffle
With asparagus
With bagna cauda
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