How to make zucchini risotto creamed with grated Parmesan, which technique to follow for easy preparation with the ingredients listed in the recipe.
Ingredients for 4 portions
- 1 spring onion
- 200 g diced pumpkin
- half a glass of dry white wine
- 1 liter of vegetable broth
- 25 gr of butter
- 2 tablespoons of grated Parmesan cheese
- 350 gr carnaroli or arborio rice
- 200 g courgettes
- 1 clove of garlic
- 4 tablespoons of extra virgin olive oil
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- 1 sprig of parsley
- a few berries of pink pepper
- salt
How to prepare the zucchini risotto
Peel the garlic and mash it, clean the courgettes, wash them and cut them into slices.
Heat two tablespoons of oil in a pan with the garlic, as soon as it is golden brown, remove it and add the courgettes, making them brown stirring frequently, salt and sprinkle with the chopped parsley.
Clean the spring onion, chop it and let it dry in another pan with the oil left with the pumpkin, then pour the rice and toast it stirring constantly, then wet with the wine and let it evaporate.
Pour a ladle of boiled broth and, as soon as this has been absorbed, add more and so on until the end of cooking.
Remove from the heat and add the sautéed courgettes, butter, Parmesan, then stir in the mixture, mixing well.
Serve on serving plates, giving flavor with the addition of some pounded berries of pink pepper.
