Zucchini Risotto is a creamy and tasty dish, perfect for those who love fresh and light flavors. This risotto is made with Arborio or Carnaroli rice, which perfectly absorbs liquids and releases its starch, creating that creamy consistency typical of risotto.
The zucchini, main feature of this dish, are cut into cubes and cooked together with the rice, releasing their delicate flavor. I made a red onion sauté, but the secret to a great risotto is that, during cooking, the rice must be moistened with hot vegetable broth, which is gradually absorbed, and stirred often, allowing the risotto to cook evenly.
To further enrich the dish, you can add grated Parmesan cheese at the end of cooking or a sprinkle of pepper.
Zucchini Risotto is a versatile dish, ideal both as a first course for a family lunch and as an elegant course for a dinner. Its freshness and lightness make it perfect for spring and summer, but it is delicious in any season!
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups Carnaroli rice
- 1 zucchini
- Half red onion
- 1 drizzle extra virgin olive oil
- 1 pat butter
- vegetable broth
- salt
Preparation of Zucchini Risotto
Put a drizzle of olive oil in a pan and add the chopped onion. Sauté it for a couple of minutes, then add the rice and toast it for 2-3 minutes. Then, add some broth and the diced zucchini. Continue adding broth as it dries up, stirring occasionally, until the rice is cooked.
Once cooked, turn off the heat, add a pat of butter, and stir well to cream the risotto. Taste it and adjust salt. Divide the risotto into plates and serve immediately.
