Risotto with Zucchini Cream and Basil
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Risotto with Zucchini Cream and Basil
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Risotto with Zucchini Cream and Basil, deliciously creamy and comforting but also fresh and perfect for spring.
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Ingredients
- 320 gms – 11.5 oz. rice Arborio, Carnaroli or Vialone nano
- 250 gms – 9 oz. zucchini sliced (I used baby zucchini)
- ½ onion finely chopped
- 4 tbsp extra virgin olive oil divided
- 50 ml – ¼ cup white wine
- 1 lt – 4 cups vegetable stock
- 4 tbsp parmigiano reggiano finely grated
- 30 gms – 2 tbsp butter
- 1 ½ basil leaves chopped
- salt to taste
Notes
- Do not wash the rice before cooking it. You want to keep the starch in it, as that is what makes risotto naturally creamy.
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