Easy Zucchini Risotto

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 zucchini
  • 300 g risotto rice, e.., Arborio
  • 2 medium onion (s)
  • 1 teaspoon, heaped dill tips, dried
  • 4 tablespoon olive oil
  • 60 g butter (sour cream butter)
  • 1 liter vegetable broth
  • Parmesan
Easy Zucchini Risotto
Easy Zucchini Risotto

Instructions

  1. Cut the zucchini and onions into fine cubes.
  2. Steam both in a heavy saucepan with the olive oil until translucent. Add the dill tips and butter. As soon as the butter has melted add the rice. Put the stove on a low flame. Once the rice has absorbed the liquid, add a ladle of hot broth and mix thoroughly. Keep adding the stock until it is used up, approx. 30 min.
  3. Tips: Once the rice is in the pot, stay on the stove. It can burn very quickly.
  4. With a little parmesan the risotto becomes the main course.

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