Zucchini – Basil – Risotto
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 small zucchini
- 1 yellow pepper (s)
- 1 clove garlic
- 1 onion (s)
- 200 g rice (risotto rice, e.. Arborio)
- 40 ml white wine (Grüner Veltliner)
- 750 ml chicken broth or vegetable broth
- 1 handful basil, fresh, chopped
- 50 g cheese (Grana Padano), freshly rated
- olive oil
- 1 tablespoon butter if necessary
- some basil for garnish
- some cheese (Gran Padano), grated, for garnish
Print Recipe
Pin Recipe Instructions
- Wash, clean and dice the zucchini and bell pepper. Fry in a little hot olive oil in a large saucepan until golden brown. Peel and squeeze the garlic and fry briefly as well. Then take the whole thing out of the pot and set aside.
- Peel the onion, chop it finely and fry it in the same saucepan with a little hot oil. Then add the rice and let it turn to glass. Deglaze with the white wine. After this has evaporated, pour a ladle of broth over it. As soon as the rice has soaked up the liquid, add a little more broth (but the rice should never cook completely dry). This process is repeated, stirring constantly, until the rice has a creamy consistency and the grains are tender - but still a bit pithy (you need to be patient here).
- Then mix the fried vegetables, basil, cheese and possibly 1 tablespoon butter into the rice.
- Garnish with a few leaves of basil and some cheese shavings and serve hot.
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