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Zucchini Risotto

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Ingredients

Risotto rice 300 gram

Zucchini 300 gram

Onion (red) 1 nos

Garlic cloves 1 nos

Olive oil 4 tablespoons

White wine 100 ml

Vegetable stock 800 ml

Green peas 100 gram

Parmesan cheese 100 grams

Butter 1 tablespoon

Almond flakes 2 tablespoon

Salt and pepper to taste.

Preparation

Clean and chop the onion.

Slice the garlic finely.

Wash and clean the zucchinis and peel thin ribbon like pieces using a vegetable peeler.

Slice the rest of the zucchinis into small pieces.

Heat oil in a pan, add the chopped onions and garlic to the pan and saute well.

Add the rice and saute till it becomes translucent.

Add the white wine and cook on medium heat stirring it now and then.

Add the vegetable stock in portions and cook for 10 minutes.

After 10 minute cooking add the zucchini and green peas to the rice and cook for 10 minutes more.

Grate the cheese and add the half of it to the risotto alongwith the butter, salt and pepper and mix well.

Roast the almond flakes in oil and when golden brown remove from oil and keep aside.

Roast the zucchini ribbons also in the same pan and same oil used for roasting the almonds. Sprinkle the zucchini ribbons with salt and pepper.

Serve the risotto garnishing it with zucchini ribbons almond flakes and cheese flakes.

Print

Zucchini Risotto

Course Main Course
Cuisine Italian
Keyword Rice

Ingredients

  • 300 gram Risotto rice .
  • 300 gram Zucchini .
  • 1 nos Onion red chopped
  • 3 nos Garlic cloves Crushed
  • 100 ml white wine .
  • 800 ml vegetable stock .
  • 100 gram green peas .
  • 100 gram parmesan cheese .
  • 1 butter .
  • 2 tbsp almond flakes .
  • to taste salt and pepper .

Instructions

  • Clean and chop the onion
  • Slice or crush the garlic
  • Wash and clean the zucchinis and peel thin ribbon like pieces using a vegetable peeler.
  • Slice the rest of the zucchinis into small pieces.
  • Heat oil in a pan, add the chopped onions and garlic to the pan and saute well.
  • add the rice and saute till it becomes translucent.
  • Add the white wine and cook on medium heat stirring it now and then.
  • Add the vegetable stock in portions and cook for 1 minutes.
  • After 10 minute cooking add the choppe zucchini and green peas to the rice and cook for 10 minutes more.
  • grate the cheese and add the half of it to the risotto along with butter, salt and pepper and mix well.
  • Roast the almond flakes in oil till golden brown, rmove from heat and keep aside.
  • Roast the zucchini ribbons also in the same pan and same oil used for roasting the almonds. Sprinkle the zucchini ribbons with salt and pepper.
  • Serve the risotto garnishing it with zucchini ribbons, almond flakes and cheese flakes.
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