Risotto with Zucchini and Taleggio
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g risotto rice
- 1 medium onion (s)
- 2 cloves garlic)
- 400 g zucchini
- 150 g soft cheese (Taleio)
- 1 bunch thyme
- 1 liter vegetable stock
- Olive oil for frying
- 100 ml white wine
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the onion and garlic, quarter the zucchini, depending on the size, and cut into small pieces.
- Fry half of the onion and the finely chopped zucchini in a frying pan with a little olive oil, add some of the thyme and season the vegetables with salt and pepper.
- Then sauté the remaining onions and the finely chopped garlic with olive oil in a pan and add the rice. Deglaze everything with white wine and let it boil down a little. Gradually add a little bouillon again and again and stir often.
- Put a small part of the fried zucchini aside and the rest with the risotto
- give. As soon as the risotto has the desired firmness, stir in the chopped taleggio and let it melt.
- Arrange the risotto on plates and serve with the rest of the zucchini and thyme.
- I fried a few more date tomatoes in butter and added them.
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