Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- Cut the zucchini and onions into fine cubes.
- 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.
- Tips: Once the rice is in the pot, stay on the stove. It can burn very quickly.
- With a little parmesan the risotto becomes the main course.
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