Risotto with Zucchini and Pesto

Name: Risotto with Zucchini and Pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 320 gms – 11.3 oz. rice; ½ onion; 2 zucchini; 2 tbsp extra virgin olive oil; 50 ml – 1.7 oz. white wine; 1 lt – 33.8 oz. salty water or vegetable stock; 4 tbsp parmigiano reggiano; 30 gms – 2 tbsp butter; 4 tbsp pesto; salt to taste

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Course
Main Course
Cuisine
Italian

Risotto with Zucchini and Pesto

Miles Hunt

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The recipe for a delicious Risotto with Zucchini and Pesto.

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Ingredients

Servings

320 gms – 11.3 oz. rice Arborio, Carnaroli or Vialone nano
½ onion finely chopped
2 zucchini roughly cubed
2 tbsp extra virgin olive oil
50 ml – 1.7 oz. white wine
1 lt – 33.8 oz. salty water or vegetable stock I used water as I did not want the stock to overpower the delicate flavour of the ingredients
4 tbsp parmigiano reggiano finely grated
30 gms – 2 tbsp butter
4 tbsp pesto
salt to taste