Zucchini Risotto

For the zucchini risotto, mix the rice with salt, pepper and the onions cut into fine rings. Add the wine and steam in the steamer at 100 °C for 5 minutes.

Then add half of the vegetable broth and steam for another 8 minutes at 100 °C. Stir the rice and pour the remaining vegetable broth.

Now steam for another 10 minutes.

Cut the zucchini into cubes, place on a cooking tray and steam for the last 5 minutes.

Finely puree 300 g of the zucchini and the crushed garlic clove with the whipped cream and season to taste, leave the rest in cubes.

Mix the zucchini puree and the zucchini cubes into the risotto and finish with Parmesan cheese and butter. Serve the finished zucchini risotto hot.

Preparation Tip:

This zucchini risotto recipe can be enjoyed as a main dish or side dish!

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