I love zucchini, Taleggio, and risottos, so what could be better for me? The creamy Taleggio risotto and zucchini is enveloping and irresistible, a first course that truly wins everyone over. It is a rich dish, practically a main course, to bring to the table when you need a comforting treat for yourself or for those we love, just like the super cheesy pizzaiola risotto.
Let’s get to work and prepare together the creamy risotto with zucchini and Taleggio.
OTHER RISOTTOS
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing creamy zucchini and taleggio risotto
- 1 1/2 cups Carnaroli rice
- 2 zucchini
- 1 onion
- 2 tablespoons extra virgin olive oil
- 4 1/4 cups vegetable broth
- 3 tablespoons butter
- 5 1/3 oz Taleggio
- Half organic lemon zest
Tools
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- Saucepan
Steps for preparing creamy taleggio risotto
Wash the zucchini and cut them into chunks. Set aside. Coarsely chop an onion. Sauté it in a saucepan. Add and toast the rice. Deglaze with very hot broth.
Add the zucchini and cook almost completely by gradually adding the hot broth and stirring often. Meanwhile, cut the Taleggio into chunks.
Just before the risotto is cooked, remove it from the heat. Add the Taleggio and very cold butter. Flavor with some lemon zest. Mix well and let it rest for 5 minutes. Serve the risotto hot.
Storage
You can keep the risotto in the fridge for two or three days, but it will lose its creaminess.
