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Zucchini risotto

Course: Main course
Preparation time: 15 minutes
Cooking time: 20 minutes


  • 1.   Wash and slice the zucchini.
  • 2.   Sauté the finely chopped onion in two tablespoons of oil.
  • 3.   When the onion starts to turn golden, add the zucchini and cook covered for a few minutes.
  • 4.   Add the rice and mix with a wooden spoon.
  • 5.   Let it infuse for a few minutes, pour in the dry white wine and let it evaporate over high heat, while stirring.
  • 6.   Once the liquid has evaporated, add a ladle of hot broth and continue cooking by adding ladles of broth gradually.
  • 7.   Just before the end of cooking, add the saffron diluted in a little broth.
  • 8.   Mix in the grated Parmesan cheese and two tablespoons of oil.
  • 9.   Serve.

Ingredients for servings

  • 300 g of Arborio rice
  • 4 tablespoon of olive oil
  • ½ onions
  • 2 zucchinis
  • 1 liter of broth
  • 100 g of grated parmesan
  • 1 glass of dry white wine
  • 1 bag of saffron
  • salt (according to taste)
  • pepper (according to taste)


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