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Risotto with zucchini flowers creamy robiola

ingredients

servings

4

Carnaroli rice

350 oz

Courgette

2 halfes

Courgette flowers

6 unit

Robiola cheese

100 oz

Vegetable broth

to taste

Extra virgin olive oil

to taste

Iodized salt

to taste

Black pepper

to taste

Grated Parmesan cheese

50 oz

White table wine

1 glass

Shallots

1 unit

first courses from Italy

Risotto with zucchini flowers creamy robiola

Risotto with zucchini flowers creamy robiola

vegetarian with lactose high in iron source of C vitamins

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with zucchini flowers creamy robiola

A delicate dish and fragrant! #risotto

Risotto with zucchini flowers creamy robiola step 1

step 1

Put to brown with two tablespoons shallot oil.

Risotto with zucchini flowers creamy robiola step 2

step 2

Add the rice and toast it well and sfumatelo with white wine. Cook rice with adding occasionally a ladle of broth.

Risotto with zucchini flowers creamy robiola step 3

step 3

Meanwhile washed and cleaned or zucchini flowers cut into julienne. Wash and also cleaned the courgettes and cut ends with a mandolin.

Risotto with zucchini flowers creamy robiola step 4

step 4

Halfway through cooking the risotto, add the zucchini and zucchini flowers. Season with salt and pepper.

Risotto with zucchini flowers creamy robiola step 5

step 5

When cooked, remove from the heat and stir in the Parmesan and Robiola. Leave to rest for a minute or two and serve hot as usual I decorated with a bit of black salt, a must!

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