Risotto con zucchini

Risotto with zucchini

Preparation info

  • Serves


    • Difficulty


Appears in


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.



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