Risotto with Leek and Zucchini is a very delicate yet tasty vegetarian dish that is also loved by children.
It’s a quick recipe, just the cooking time of the rice, the vegetables are barely sautéed and then cooked together with the rice. For cooking, you can use hot water or vegetable broth, the latter gives a bit more flavor.
Tips: I used Carnaroli rice suitable for this type of dish, but you can also use Roma or Arborio if you prefer. If you like, you can use only zucchini without leek.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Risotto with Leek and Zucchini
- 1 cup g Carnaroli Rice
- 2 Small Zucchini
- 1 Leek
- 1 Onion
- to taste Salt
- to taste Olive Oil
- to taste Grated Grana Padano
- to taste White Wine
- to taste Basil
Tools
- 1 Pan
- 1 Pot
- 1 Stove
Preparation for Risotto with Leek and Zucchini
Clean and wash the zucchini and leek, then cut into small rounds.
In a pan, pour the oil and bring to temperature, then sauté the chopped onion for a few minutes and add the previously cut zucchini and leek.
Sauté well over medium heat for a few minutes and then add the rice.Toast the rice with the vegetables, add less than half a glass of white wine, stir and let it evaporate.
Continue cooking the rice by adding hot water or vegetable broth, salt, stir occasionally, if needed add more liquid and cook as indicated on the rice package.When the risotto with leek and zucchini is ready, season it with grated Grana Padano or a knob of butter, mix well, add fresh basil, serve and enjoy hot.
For other risotto recipes click here
Read also risotto with zucchini and fresh green onion!
Anna recommends…
For this recipe, you can use either white or green zucchini, if you don’t like leeks, use only zucchini!
You can also use Roma or Arborio rice.
