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Risotto with Zucchini Cream and Basil
Risotto with Zucchini Cream and Basil, deliciously creamy and comforting but also fresh and perfect for spring.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Course:
Main Course
Cuisine:
Italian
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.