Zucchini and curry risotto, very simple, creamy, and tasty, an easy and quick main course, great for any occasion. To prepare it, you only need a few ingredients and just the cooking time for the rice… try this recipe too, it’s really tasty and fragrant!
Here are some other ideas you might be interested in:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Energy 332.37 (Kcal)
- Carbohydrates 69.07 (g) of which sugars 1.21 (g)
- Proteins 8.25 (g)
- Fat 2.31 (g) of which saturated 0.64 (g)of which unsaturated 0.68 (g)
- Fibers 2.60 (g)
- Sodium 349.71 (mg)
Indicative values for a portion of 10 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.6 oz rice
- 5.6 oz zucchini (net of waste)
- 1 teaspoon curry
- 1 shallot
- 2 leaves mint (to taste)
- as needed vegetable broth
- extra virgin olive oil
- butter (or creamy cheese)
- salt
- pepper
Tools
- Pot
- Pan
- Small pot
Preparation
Wash and trim the zucchini. Cut the green part into cubes, the inner white part into small pieces (remove some if there are too many seeds).
Sauté the cubes for a few minutes in a pan, with a drizzle of oil and a pinch of salt. Then turn off the heat and set aside.
Chop the shallot, put it in a pot with a bit of oil and half a teaspoon of curry. Sauté for a few moments, then add the rice and toast it.
Add the white part of the zucchini and cover with boiling broth.
Cook the risotto, stirring frequently and gradually adding the broth. After halfway through cooking, add the sautéed zucchini and the remaining half teaspoon of curry.
Finish cooking by adjusting salt and pepper; it will take 20-25 minutes in total, depending on the rice used.
At the end, turn off the heat, add a small knob of butter (or creamy cheese if desired) and the torn mint leaves. Mix well with a wooden spoon.
The zucchini and curry risotto is ready, serve it immediately on plates… enjoy your meal!
Tips and Variations
You can choose the curry based on the level of spiciness you prefer, but I recommend not using one that is too strong, or it will overpower the zucchini.
For creaming, you can use either butter or a creamy cheese (cream cheese, mascarpone, robiola…). Or you can avoid dairy entirely; the risotto will still be excellent.
You can substitute mint with basil or parsley.
You can add all the zucchini at the beginning of cooking if you prefer them softer and more incorporated with the rice.
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