How to make risotto with zucchini and variations

How to make risotto with zucchini and variations

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How to make risotto with zucchini: the instructions for preparing a tasty risotto with zucchini and the variant recipe that involves the addition of shrimp.

Therisotto with zucchiniis a summer dish that, with the recipe base, involves the use of simple ingredients such as zucchini, parmesan and parsley. Some more complex variants see the addition of philadelphia in place of butter so as to mix the risotto at the end of cooking. A very popular variant is the one that sees therisotto with zucchini and shrimp; of course, it is not a vegetarian dish but it is just as simple to prepare.

Risotto with zucchini, classic recipe

The ingredients for 3 people

  • 250 grams of rice
  • vegetable broth
  • 160 ml of dry white wine
  • 40 grams of grated Parmesan
  • Extra virgin olive oil, just enough
  • Salt and pepper, just enough
  • 2 - 3 zero km zucchini
  • 1 onion from the garden
  • 1 knob of butter
  • 1 sprig of parsley (perhaps grown on the balcony!)

Risotto with zucchini, the procedure

  1. Wash the courgettes, clean them and cut them into cubes.
  2. Prepare a vegetable broth and keep it over low heat, you will need it to finish cooking the rice.
  3. Toast the rice.
  4. In a separate pan, sauté with butter and onion, add a drizzle of oil and immediately afterwards the zucchini. Fry for another 2-3 minutes.
  5. Add the already toasted rice, blend with the wine and add a ladle of broth.
  6. Mix well and continue cooking over low heat.
  7. When the rice dries, add new ladles of broth until cooked.
  8. At the end of cooking, increase the intensity of the flame and let the broth dry.
  9. Add the salt, pepper, chopped parsley and Parmesan. Serve still steaming.

Risotto with zucchini and shrimp

Ingredients for 4 people

  • 300 grams of rice
  • 1 shallot
  • 100 ml of white wine
  • 280 gr of peeled shrimp
  • vegetable broth
  • 2 courgettes
  • 1 knob of butter
  • salt and pepper as required
  • 2 tablespoons of extra virgin olive oil
  • parsley

Risotto with zucchini and shrimps,the procedure

The procedure is the same seen for the basic recipe ofrisotto with zucchini. The only difference is the addition of shrimp. Shrimp should be added about 4 minutes after the rice but it depends on the variety of rice you use. In any case, the shrimp should be added 10 minutes before the end of cooking.

Some advice on the ingredients
Shrimp and zucchini risotto, black rice
There are those who recommend preparing therisotto with zucchini and shrimpwith delVenus rice. Venere rice will give your dish an original appearance because it is a variety of brown rice and therefore dark in color and very fragrant.

Shrimp and zucchini risotto, the raw material
In our opinion, the best rice to prepare risotto isVialone nano Veronese (IGP),while as regards the choice of shrimp, frozen farmed ones are not recommended. The ideal would be to use fresh prawn tails.

Video: How To Cook Baked Risotto With Zucchini (May 2022).