Zucchini Risotto (flesh) - Budget Recipe

To prepare a delicious zucchini risotto, start by bringing vegetable broth to a boil. If using a pressure cooker, let it boil for 10 minutes, while in the case of a classic pot, you will need to leave it on the heat for about 20 minutes. After the time has expired, let the pot cool slightly, and if you used a pressure cooker, carefully open the lid. Once the broth is ready, keep it on the lowest flame on the stove to keep it warm while you deal with the risotto.

In the meantime, prepare the zucchinis. Cut them in half and scoop out the flesh, keeping it to use in the recipe. From this flesh, separate about 2/3 and put it in a blender or a hand mixer to obtain a fine cream. Leave the remaining 1/3 of the zucchini intact and cut it into small cubes, being careful not to chop it too finely, to maintain the texture.

In a special risotto pot, which has a thicker bottom to distribute heat evenly, add the cube of butter. Let it melt almost completely and, before it melts entirely, add the rice. It is important not to wash the rice beforehand, as its starch will contribute to the creaminess of the risotto. Constantly stir the rice in the butter until it becomes very hot to the touch.

Once the rice has taken on a slight transparency, add the diced pancetta and mix well to combine the flavors. Then, start adding the vegetable broth, one ladle at a time, stirring continuously. Wait for each ladle of broth to be absorbed before adding the next. This classic process of preparing risotto is essential to achieve the perfect creamy texture of the rice.

When the rice is cooked "al dente", remove the pot from the heat and add the cheese cubes. Mix well so that the cheese melts and integrates perfectly into the risotto. Let the dish rest for 5-10 minutes, uncovered, to allow the flavors to develop and achieve an ideal consistency.

Zucchini risotto is a wonderful choice, full of flavor and texture, and the addition of pancetta, although not mandatory, adds an extra taste. It can be served as a main course or as a side dish, enjoying a sophisticated dish that is easy to make in the comfort of your own kitchen.

 Ingredients: For 2-3 servings: 190-200 g Carnaroli rice (for risotto), vegetable broth (water in which a piece of onion, a carrot, and a piece of celery are boiled) - as needed, 1 cube of butter the size of a walnut, the pulp scooped from 4 large zucchini, 50 g smoked pancetta diced (optional), 50 g cheese (spicy Provola) diced, salt.

 Tags:  onion cheese carrots rice unt zucchini nut gluten-free recipes