Risotto with Mushrooms and Zucchini
by Editorial Staff
Risotto according to this recipe is a very delicate side dish or main course of rice, zucchini, mushrooms and cheese. If you exclude cheese, you get a fragrant lean dish.
Ingredients
- Rice – 170 g
- Any mushrooms (raw) – 170 g
- Zucchini – 170 g
- Onions (medium size) – 1 pc.
- Parmesan cheese (or other) – 70 g
- Any broth (salted) – about 500 ml
- Olive oil – for frying
- Salt to taste
Directions
- Cut one medium onion into small cubes.
- Cut the small zucchini into medium cubes
- Cut 170 g of champignons (or other mushrooms, or assorted) not very finely.
- Rub 70 g of parmesan (or other cheese) on a fine grater.
- Heat olive oil in a frying pan and fry the chopped onion until soft. Simultaneously set to boil any salted broth.
- Add 170 g of rice to the pan and stir until all the rice is covered with oil.
- Add mushrooms and zucchini about halfway through the cooking process. We mix. We continue to add the broth.
- We warm up for a minute and begin to add hot salted broth in small portions. We reduce the fire. Add the next portion of broth when the previous one has boiled away.
- Cook the risotto until the rice is done.
- When the rice is almost ready, add the cheese to the pan.
- Stir and continue heating until the broth is completely evaporated and absorbed.
- Risotto with mushrooms and zucchini is ready. Bon appetit and don’t be afraid to experiment!
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