Risotto with saffron and burrata
356 recipes
Zucchini And Dried Tomatoes Risotto
ingredients
servings
4
Rice
320 grams
Onion
1 unit
Extra virgin olive oil
to taste
White table wine
1 glass
Vegetable broth
1 liter
Courgette
1 unit
Dry tomatoes
5 unit
Salt
to taste
Pepper
to taste
Butter
1 knob
Grated Parmesan cheese
1 spoon
first courses from Italy - Puglia
Zucchini And Dried Tomatoes Risotto
Zucchini And Dried Tomatoes Risotto
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The Risotto with zucchini and dried tomatoes is a first course simple to prepare, but rich in flavor .. ideal to be served during a family lunch, accompanied by a good glass of fresh white wine !!
preparation
step 1
First wash the courgette thoroughly, dry it and cut it into cubes (or strips, according to your tastes). Keep the zucchini aside and proceed with the preparation.
step 2
In a pan, with a little extra virgin olive oil, brown a finely chopped onion.
step 3
Add the rice and let it toast for a few minutes, then add the courgettes. Mix well and leave to fry for 1 minute.
step 4
Then blend with the white wine and let it evaporate.
step 5
When the wine has been absorbed, wet the rice with 3-4 ladles of hot vegetable broth, then mix and cook the risotto for about 10-12 minutes. If during cooking you deem it necessary, you can add some more ladles of broth but without exaggerating.
step 6
When the rice is al dente and the broth has been absorbed, add the coarsely chopped sun-dried tomatoes in oil.
step 7
Arrange salt and pepper.
step 8
When cooked, stir in a knob of butter and grated Parmesan. Serve hot!
