Zucchini Risotto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g zucchini
- 2 onions)
- 2 cloves garlic)
- 1 piece (s) ginger
- 50 g butter
- 200 g risotto rice
- 750 ml chicken broth
- salt and pepper
- 40 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and do not grate too finely.
- Finely dice the onions, garlic cloves and ginger and sauté in 25g butter. Add the rice and let it sweat briefly. Now pour in some chicken stock. Pour in a little of the broth again and again while stirring, the rice must not get dry.
- In the meantime, sweat the courgette grated in the remaining 25g butter for about 2 minutes. After 15 minutes add the zucchini grated to the rice and cook for another 5 minutes. Salt and pepper. Finally stir the grated parmesan into the risotto.
- Everything pan-fried goes well with it.
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