How to cook zucchini risotto, recipe with few ingredients to prepare quickly, flavored with pink pepper with parmesan cheese.
Ingredients for 4 people
- 350 gr carnaroli or arborio rice
- 200 g courgettes
- 1 clove of garlic
- 4 tablespoons of extra virgin olive oil
- 1 sprig of parsley
- 1 spring onion
- 200 g diced pumpkin
- half a glass of dry white wine
- 1 liter of vegetable broth
- 25 gr of butter
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- 2 tablespoons of grated Parmesan cheese
- a few berries of pink pepper
- salt
Preparation of risotto with courgettes
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, mince it and let it dry in a saucepan 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.
