Zucchini Risotto

Zucchini risotto is a light but creamy and flavorful dish. Here’s how to prepare it:

Ingredients

• 320 g of rice (Carnaroli or Arborio preferably)
• 2-3 medium zucchini
• 1 liter of vegetable broth
• 1 small onion
• 40 g of butter
• 100 ml of dry white wine
• Salt and pepper to taste
• Extra virgin olive oil
• Grated Parmesan to taste
• (Optional) aromatic herbs like mint or basil for garnish

Preparation

1. Start by finely chopping the onion and cutting the zucchini into rounds or cubes, depending on your preference.
2. In a pan, sauté the chopped onion with a little oil until it becomes transparent and soft.
3. Add the zucchini to the onion and let cook until softened, for about 5-10 minutes. Season with salt and pepper.
4. In another pot, lightly toast the rice dry (without oil or butter) until it becomes translucent, then deglaze with dry white wine and let the alcohol evaporate.
5. Add a ladle of hot vegetable broth to the rice and continue cooking, stirring often and adding broth as it absorbs.
6. Halfway through cooking, add the zucchini to the rice and continue stirring and adding broth until the rice is cooked but still al dente. This should take about 18 minutes in total.
7. When the rice is almost ready, add the butter and grated Parmesan, stir well to cream the risotto until you get a creamy consistency.
8. Taste and adjust salt and pepper if necessary. Let the risotto rest for a couple of minutes before serving.

Serve the zucchini risotto hot, garnished with aromatic herbs if desired, and an extra sprinkle of Parmesan.

Trivia

Risotto is a typical dish of northern Italian cuisine and requires attention in its preparation. The final creaming with butter and cheese is essential to obtain a perfectly creamy consistency. The choice of rice is also fundamental: Carnaroli and Arborio are the most suitable types to obtain the classic risotto consistency.