Zucchini Risotto




Rating: 3.16 / 5.00 (19 Votes)


Total time: 5 min

Servings: 4.0 (servings)

Ingredients:













Instructions:

Chop the bacon, peeled onion and garlic together, and the washed parsley separately.

Cut the zucchini into small pieces at both ends, rinse, pat dry and cut into slices without peeling.

Melt half of the butter in a pan and fry the bacon, onion and garlic for 5 minutes.

Then add the vegetables and brown lightly. On a very low flame, add the long grain rice until the grains become translucent.

Season with salt and pepper, then add enough boiling beef broth to cover the whole. Make without a lid. When all the liquid has evaporated, add clear soup in small amounts until the “risotto” is cooked.

After 20 min stir in the remaining butter, parsley and cheese.

Serve immediately.

Our tip: use bacon with a subtle smoky touch!

Related Recipes: