A simple and quick risotto made with Carnaroli rice, zucchini, Parmigiano Reggiano, and a touch of white wine. This delightful dish is perfect for dinner and can be served creamy and hot.
1: Make the broth by lightly heating the water and dissolving the homemade vegetable broth.
2: Wash the zucchini, remove the ends, and cut them into cubes.
3: In a pot, heat the extra virgin olive oil and add the chopped onion. Cook until hot, then add the zucchini and cook for about 10 minutes, stirring continuously.
4: Remove the zucchini from heat and blend with two or three tablespoons of broth until smooth. Set the zucchini cream aside.
5: In the same pot, heat another tablespoon of extra virgin olive oil and toast the rice until transparent.
6: Deglaze the rice with white wine and let it evaporate completely.
7: Lower the heat, add a little broth, and cook the risotto with zucchini for about 10-15 minutes, stirring constantly and adding more broth if it dries out.
8: Five minutes before cooking is done, add the zucchini cream, butter, and grated Parmigiano Reggiano to the risotto and stir well.
9: Serve the zucchini risotto hot and creamy.
