Pumpkin risotto with saffron sauce
first courses from Italy
Risotto with zucchini and philadelphia
Risotto with zucchini and philadelphia
ready in
1 hour 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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.
preparation
step 1
Wash and trim the zucchini, then cut into cubes.
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.
step 3
Add the rice. Do toast in the sauce, then pour in the white wine.
step 4
Cover now with the hot broth and cook the risotto, adding more broth as it is absorbed.
step 5
Once cooked the rice, turn off the heat and add the philadelphia cheese and stir until it mix in the risotto.
step 6
Serve now your risotto with zucchini and philadelphia adding, if you like, a bit of pepper.