Summer Risotto with Greens, Feta, and Zucchini
⏳ Time
25 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Summer risotto with greens, feta, and zucchini
Ingredients
- Olive Oil - 2 tablespoons
- Garlic - 2 cloves
- Young zucchini - 17.6 oz
- Nerone Rice - 12.3 oz
- Fresh basil leaves - 0.9 oz
- Chicken Broth - 1 qt
- Mint Leaves - 0.7 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Feta cheese - 3.5 oz
Step by Step guide
Step 1
Heat the olive oil in a deep skillet and add the thinly sliced zucchini. Sauté over medium heat for 5 minutes until golden. Add the minced garlic, season with salt and pepper, and cook for another minute. Add the rice and stir for another minute.
Step 2
Bring the broth to a boil and add it to the rice one ladle at a time, stirring and adding the next ladle when the previous one has evaporated. Cook this way for 15-20 minutes until the rice is tender and the consistency is creamy.
Step 3
Remove from heat and add the chopped basil and mint. Then add the crumbled feta and let it sit for 1 minute. Check the salt level and serve.
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