Risotto with Mushrooms and Zucchini

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.

Summary

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

Instructions

1. Cut one medium onion into small cubes.

   

2. Cut the small zucchini into medium cubes
3. Cut 170 g of champignons (or other mushrooms, or assorted) not very finely.
4. Rub 70 g of parmesan (or other cheese) on a fine grater.
5. Heat olive oil in a frying pan and fry the chopped onion until soft. Simultaneously set to boil any salted broth.
6. Add 170 g of rice to the pan and stir until all the rice is covered with oil.
7. Add mushrooms and zucchini about halfway through the cooking process. We mix. We continue to add the broth.
8. 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.

   

9. Cook the risotto until the rice is done.
10. When the rice is almost ready, add the cheese to the pan.
11. Stir and continue heating until the broth is completely evaporated and absorbed.
12. Risotto with mushrooms and zucchini is ready. Bon appetit and don’t be afraid to experiment!