Today I made a light, healthy and fantastic dish that you don't have to eat with bread, and that is risotto with zucchini. I literally used what I had of vegetables in the fridge, you can add some more vegetables if you like. You can definitely serve this light risotto with some steak, but I ate it without bread and meat as a main meal, and it was enough! Follow recipe.
Ingredients: simple, total time: 35 min. 2 serving
2 zucchini/ chopped
150 ml rice
spring onion/ only white part, chopped
pinch of salt
black pepper to taste
1 Tablespoon Olive oil EVO
1 Tablespoon butter
2 Tablespoon Parmesan cheese/ grated
400 ml vegetable broth
Preparation:
Prepare all the ingredients as described above.
Fry chopped spring onion (white part) and zucchini for about 10 minutes in a little oil, stirring occasionally.
Add the rice and simmer for about 1 minute, then pour over 200 ml of broth. Add salt and pepper to taste, let it simmer for 10 minutes, until the rice swells.
Then add 200 ml of broth again. Cook for about 8-10 minutes.
When the rice is almost soft, add the butter and stir well. Cook for another 2 minutes, then immediately add the grated Parmesan cheese. Stir fast, then turn off the heat.
Serve warm in a shallow plate.
Buon appetito!
NOTE:
From vegetables, you can add carrot, eggplant (half), fennel. Cook the chopped fennel in salted water for about 8 minutes, then add it to the zucchini. For eggplant is different. Eggplant cut into cubes with the peel, salt and leave to stand for 20 minutes. Add the same as the zucchini.
If you want it even richer, you can add tomatoes cut into cubes and without the skin after the zucchini and eggplant or 2 tbsp tomato paste. In next recipe I will add this delicious risotto.
If you like stronger flavors, you can add 1 garlic clove and diced smoked bacon, which go fantastically with zucchini.
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