Zucchini-Tomato Risotto

Pane-Bistecca

My stomach is slowly getting back into it and that means a zucchini and tomato risotto is a must!

When I’m not feeling so well, I love to eat risotto! It seems to calm my stomach. Do you also have such quirks?

I have enriched my risotto with zucchinis and tomatoes. The risotto tastes really good like this! And I’m going to make arancini from the leftovers. I’ll then serve them as finger food. That way I can make 2 different meals from one cooking session! It’s the perfect use of leftovers!

Prep time

10 min

Cooking time

40 min

Portions

Total time

50 min

Ingredients

350 g Risotto Rice
1.5 L Broth
Salt and Pepper
Paprika
Oregano
Chili
20 g Butter
2 tbsp Olive Oil
100 ml White Wine
2 Garlic cloves chopped
1 red Onion, chopped
1 Zucchini, diced
1 large Tomato, diced
30 g grated Parmesan
20 ml Cream (optional)

Instructions

Step 1

Bring the stock to the boil and set aside.

Step 2

Heat the butter and olive oil in a heavy-based pan, then cook the garlic and onion until soft.

Step 3

Then add the rice (unwashed! risotto rice needs the starch!) and stir-fry until translucent.

Step 4

Deglaze with the white wine. Stir well and turn so that the rice does not burn.

Step 5

As soon as the wine has reduced, add 2 soup ladles full of stock. Stir well, the more you do this, the creamier the risotto will be.

Step 6

Season everything very well, rice is quite bland, so you can season generously.

Step 7

Add the zucchini and tomatoes and continue stirring until the stock has reduced, then add more stock and continue stirring until the rice is nice and soft and creamy.

Step 8

Add the grated cheese and, if you like, the cream or a knob of butter. Mix well and serve hot!

Notes

Wonderfully creamy!

Zucchini-Tomato Risotto