Zucchini risotto with white wine
Ingredients
Instructions
- Set fire to hi and fry the onion with the wine.
- Wait the wine to evaporate and add the thinly chopped zucchini and the olive oil.
- Add the rice and some more wine.
- When the wine is evaporated, add some olive oil and fry the rice for a minute.
- Add salt and turn heat to medium.
- Start pouring the chicken broth as one ladle at time, as the basic instructions to do risotto: whenever the broth is evaporated, add one more ladle.
- Before the rice consistency is to your taste, you should turn the fire off and add Parmesan cheese in the pan and close the lid.
- Let it rest till the consistency is to your taste.
- You can opt to squeeze a little bit of lemon to create an interesting acidity.
Nutrition & Diet Analysis (per serving)
430
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).