• Vegetable stock

      x 1 liter

    Heat the broth until almost at a boil.
    • Yellow onion

      x 1

    • Zucchini.

      x 3

    Thinly slice the onion and cut the zucchini into thin rounds.
    • Arborio rice

      x 250 grams

    Sweat the onion well in the butter and add the rice. Combine until translucent.
    • White wine

      x 100 ml

    Deglaze with the white wine and combine until evaporated.
    Add the sliced zucchini and allow to cook, stirring constantly.
    Pour in the 1st ladle of broth. Wait until it has been absorbed before adding another, stirring constantly.
    Repeat the operation until the broth has all been used, after about 20-25 min.
    • Mascarpone

      x 150 grams

    • Grated Parmesan

      x 50 grams

    Off the heat, add the mascarpone and parmesan. Cover for 2 minutes, then combine.
    • Salt

      x 1 teaspoon

    • Pepper

      x 1 teaspoon

    • Grated Parmesan

      x 25 grams

    • Basil

      x ½ bunch

    Adjust the seasoning if necessary. Serve nice and hot, sprinkle on the remaining parmesan and sprinkle with finely chopped basil.
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Sides & Sauces

Zucchini risotto

Prep time
25 min
Cook time
25 min
Rest
0 min

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Pour

-

4

+

personnes

Vegetable stock
1 L
Yellow onion
1
Zucchini.
3
Arborio rice
250 g
White wine
100 mL
Mascarpone
150 g
Grated Parmesan
75 g
Salt
1 cuillère à café
Pepper
1 cuillère à café
Basil
½ bouquet

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fournisseur.

Ingrédients

Vegetable stock
1 liter
Yellow onion
1
Zucchini.
3
Arborio rice
250 grams
White wine
100 ml
Mascarpone
150 grams
Grated Parmesan
75 grams
Salt
1 teaspoon
Pepper
1 teaspoon
Basil
½ bunch
Heat the broth until almost at a boil.
Thinly slice the onion and cut the zucchini into thin rounds.
Sweat the onion well in the butter and add the rice. Combine until translucent.
Deglaze with the white wine and combine until evaporated.
Add the sliced zucchini and allow to cook, stirring constantly.
Pour in the 1st ladle of broth. Wait until it has been absorbed before adding another, stirring constantly.
Repeat the operation until the broth has all been used, after about 20-25 min.
Off the heat, add the mascarpone and parmesan. Cover for 2 minutes, then combine.
Adjust the seasoning if necessary. Serve nice and hot, sprinkle on the remaining parmesan and sprinkle with finely chopped basil.
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