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Zucchini risotto
Preparation
35 min
Portion for
2
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Wash and grate the zucchini.
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In a wide pan, fry finely sliced onions in heated olive oil. Add crushed garlic and rice.
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Stir-fry briefly, add the zucchini, pour in the wine, and then a little water. Salt and sprinkle with ground pepper. Simmer on low heat, occasionally pouring water (about 400 ml) and stirring.
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When the rice is almost cooked, stir in the cream to get a creamy texture. Add the Vegeta Umami liquid seasoning to round out the flavor of the dish.
Advice
Instead of cooking cream, you can add 1 tablespoon of mascarpone cheese.
Serving
Cut the curd into cubes and toast the almond leaves and sprinkle them over the risotto before serving.
