461

share on

Risotto with zucchini and philadelphia

ingredients

servings

4

Rice

280 oz

Courgette

3 unit

Shallots

1 unit

Vegetable broth

800 oz

Philadelphia light spreadable cheese

80 oz

White wine, Pinot Grigio

1 glass

Olive oil

5 spoons

Iodized salt

to taste

first courses from Italy

Risotto with zucchini and philadelphia

Risotto with zucchini and philadelphia

vegetarian with lactose source of C vitamins high in potassium

ready in

1 hour 20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with zucchini and philadelphia

risotto with creamy zucchini, a variant of the classic risotto with courgettes, adding to thicken a loaf of Philadelphia in place of butter and parmesan.

Risotto with zucchini and philadelphia step 1

step 1

Wash and trim the zucchini, then cut into cubes.

Risotto with zucchini and philadelphia step 2

step 2

Chop the shallot and sauté in a pan with a dolium wire, then add the zucchini, salt and let them flavor in the sauce for a few minutes.

Risotto with zucchini and philadelphia step 3

step 3

Add the rice. Do toast in the sauce, then pour in the white wine.

Risotto with zucchini and philadelphia step 4

step 4

Cover now with the hot broth and cook the risotto, adding more broth as it is absorbed.

Risotto with zucchini and philadelphia step 5

step 5

Once cooked the rice, turn off the heat and add the philadelphia cheese and stir until it mix in the risotto.

Risotto with zucchini and philadelphia step 6

step 6

Serve now your risotto with zucchini and philadelphia adding, if you like, a bit of pepper.

Loading pic