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Risotto with zucchini





4 unit


400 grams


150 grams

Bouillon cube, vegetable flavour

2 unit

Iodized salt

to taste


1 half


2 liters

first courses from Italy

Risotto with zucchini

Risotto with zucchini

vegetarian with lactose high in iron source of C vitamins high in potassium

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with zucchini

Risotto perfect for cold winter days. Light and creamy.

Risotto with zucchini step 1

step 1

Cut the zucchini into thin slices and fry in a pan with oil and onion, then add salt. Meanwhile, prepare the broth: In a saucepan bring water to a boil and add the vegetable dice.

Risotto with zucchini step 2

step 2

After baking for 10-15 minutes the zucchini, add-fry the rice and toast for about 5 minutes, without ever stopping to shoot it.

Risotto with zucchini step 3

step 3

Then switch to cooking rice: slowly add the broth until the rice is cooked al dente. Adjust salt if necessary.

Risotto with zucchini step 4

step 4

Once cooked rice add the butter, stir and serve.

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