VEGETARIAN

Green Risotto with Zucchini

Risotto | European cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Green Risotto with Zucchini

Ingredients

Fresh basil leaves - 10.6 oz
Young zucchini - 2 pieces
Parsley - 1 bunch
Basil - 1 bunch
Chervil - 1.1 oz
Ocean salt - to taste
Onion - 1 head
Garlic - 1 clove
Nerone Rice - 14.1 oz
Vegetable Oil - 2 tablespoons
Chicken Broth - 1 qt
Dry White Wine - 4 fl oz
Ground Black Pepper - to taste
Butter - 1.8 oz
Grated Pecorino Pepato Cheese - 3.5 oz

Step by Step guide

Step 1

Thoroughly wash the spinach, sort it, and remove the tough stems. Wash the zucchinis, peel them, and slice them. Wash the herbs and separate the leaves from the stems. Set aside a few leaves for serving.

Step 2

Boil a large pot of salted water. Add the spinach and zucchinis and cook for 1 minute. Drain in a colander and let the water drain. Set aside 200 grams from the total amount. Blend the rest with the herbs until a puree is formed.

Step 3

Peel and finely dice the onion and garlic clove. Heat the vegetable oil in a large wide pot, add the onion and garlic, and sauté until soft. Add the rice and sauté, stirring constantly, until translucent for about 3 minutes. Heat the vegetable broth.

Step 4

If desired, add the white wine to the rice and cook until the liquid evaporates. Gradually add hot vegetable broth, simmering for 25 minutes without covering, until the rice is fully cooked.

Step 5

Stir in the puree of herbs, spinach, and zucchinis. Cover with a lid and simmer for 5 minutes on low heat. Season with salt and pepper. Add the grated Parmesan, butter cut into small pieces, the remaining 200 grams of vegetables, and mix well. Garnish with herbs and serve with Parmesan.