Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g zucchini
- 2 teaspoons butter
- 1 tablespoon butter
- 30 g bacon, mixed, finely diced
- 1 onion (s), finely diced
- 1 clove (s) garlic, finely chopped
- 120 g risotto rice
- 500 ml chicken broth, or vegetable broth
- salt and pepper
- 1 tablespoon crème fraîche
Print Recipe
Pin Recipe Instructions
- Cut the zucchini into small cubes and sweat in 2 teaspoons of butter, cook for about 4 minutes, then set aside.
- Sweat the bacon with onions and garlic in the butter. When the onions are translucent, add the rice and allow to translate. Now gradually pour in the hot chicken broth.
- After 20 minutes add the zucchini cubes and the creme fraiche, heat everything, season with salt, pepper and serve.
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