Name: Risotto con zucchini (Risotto with zucchini)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 garlic cloves, peeled and finely chopped; 600 g (1 lb 5 oz) small zucchini (courgettes), trimmed and finely sliced; 250 ml (1 cup) white wine; 1.5 litres (6 cups) vegetable stock; 4 tablespoons olive oil; 1 medium white onion, peeled and finely chopped; 50 g (½ cup) Parmesan cheese plus extra for serving; a handful of chopped fresh parsley; about 6 basil leaves, roughly torn; 500 g (1 lb 2 oz) risotto rice; 50 g (1¾ oz) butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Most risottos use stock as the cooking liquid, resulting in a more full-flavoured risotto. You could also add some sliced courgette flowers and any other fresh herbs or ingredients to this simple risotto.

Ingredients

1.5 litres (6 cups) vegetable stock
4 tablespoons

Europe
Italy
Main course
June
Tuscany
Vegetarian
Mediterranean

Method

Heat the stock in a saucepan on the stovetop.

Heat the olive oil in a large heavy-bottomed separate saucepan suitable for risotto, and add the onion. Sauté until it has softened slightly, then add the garlic.

Sauté for another minute. Add the zucchini slices, season with salt and pepper, and cook on a gentle heat for a few minutes.

Toss in half of the chopped parsley and

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