Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below