Risotto with Zucchini and Pecorino
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 zucchini
- 300 g rice (risotto), e.. Arborio
- 1 shallot (s)
- 2 cloves garlic
- 2 tablespoon olive oil
- 150 ml white wine
- 1 liter vegetable stock
- 100 g cheese (pecorino)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the zucchini into cubes, finely chop the shallot and the garlic cloves, grate the pecorino.
- Heat the oil in a large saucepan and fry the onions and garlic until translucent. Add the rice and sauté until translucent. Deglaze with the white wine and let it reduce. Now always pour in just enough broth that the rice is covered and cook the rice to the end while stirring constantly. Add the zucchini cubes 5 minutes before the end of the cooking time and cook at the same time. Finally fold in the grated pecorino cheese and season with salt and pepper.
- Serve immediately.
- A dry white wine goes well with it.
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