Mushroom Risotto with Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g risotto rice
- some oil
- 100 g bacon cubes
- 1 onion (s)
- 100 ml white wine
- 1 liter meat broth or vegetable broth
- 300 g mushrooms
- 1 zucchini
- 100 ml cream
- 50 g parmesan cheese
- salt and pepper
- 0.5 ½ bunch parsley
- Bacon
Print Recipe
Pin Recipe Instructions
- Finely dice the onion. Clean the mushrooms and cut them in slices. Wash the zucchini, cut in half and slice. Wash and finely chop the parsley.
- Heat 1 tablespoon of oil in a large saucepan. Fry the diced bacon. Add the onion cubes and sauté. Add the risotto rice, sweat and deglaze with white wine. Always add enough stock to cover the rice and stir. When the liquid has almost evaporated, add the broth again and stir.
- Fry the mushrooms in a pan first without, possibly later with a little fat. Season to taste with salt and pepper. Remove the mushrooms from the pan and set aside. Put some oil in the pan and fry the zucchini slices in it. Season with salt and pepper and set aside.
- When the risotto rice is done and the broth has almost evaporated, fold in the mushrooms and zucchini. Stir in the cream and the grated Parmesan and season with a little pepper and possibly wine. Stir in the parsley.
- If you like, you can fry the bacon slices in a pan and add them to the risotto.
- Leaf lettuce goes well with it.
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