Risotto al Limone e Zucchine (Lemon & Zucchini Risotto)
A creamy, comforting dish without the guilt.
Servings
2
2
Ready In:
15
15
Calories:
610
Good For:
Lunch
Risotto al Limone e Zucchine (Lemon & Zucchini Risotto)
A creamy, comforting dish without the guilt.
Ingredients
1 Cup Arborio Rice
1 Shallot, finely chopped
½ Cup Dry White Wine
1 Tbsp Lemon Zest
Salt and Black Pepper to taste
1 Zucchini, grated
3 Cups Vegetable Broth
¼ Cup Parmesan Cheese, grated
2 Tbsp Extra Virgin Olive Oil
Step by Step Instructions
Step 1
Heat olive oil in a pan. Sauté shallot until soft.
Heat olive oil in a pan. Sauté shallot until soft.
Step 2
Stir in rice and toast for 2 minutes.
Stir in rice and toast for 2 minutes.
Step 3
Pour in the white wine and cook until it has evaporated.
Pour in the white wine and cook until it has evaporated.
Step 4
Gradually add the broth, stirring until it is absorbed.
Gradually add the broth, stirring until it is absorbed.
Step 5
Stir in zucchini, lemon zest, and Parmesan.
Stir in zucchini, lemon zest, and Parmesan.
Step 6
Season with salt and black pepper. Serve warm.
Season with salt and black pepper. Serve warm.
Step 7