Risotto with Zucchini

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Risotto with Zucchini
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
50 grams butter
1 onion (chopped)
350 grams Arborio rice
850 milliliters Vegetable broth
2 teaspoons grated Lemon peel
2 tablespoons lemon juice
150 milliliters dry sherry
350 grams zucchini (quartered lengthwise and sliced ​​crosswise)
200 grams small button Mushroom (quartered)
100 grams Peas (frozen)
50 grams Prosciutto (sliced)
2 teaspoons fresh thyme
25 grams shaved Parmesan
Lemon wedge (for garnishing)
How healthy are the main ingredients?
zucchinithymeonion

Preparation steps

1.

Heat 25 grams (approximately 1 ounce) of butter in a large saucepan, saute onion until soft, add rice and saute together for 1 minute or until rice is translucent. Add 1/4 of broth and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.

2.

Add lemon zest and juice.Aadd sherry and stir. Saute zucchini, mushrooms and peas in remaining butter, add to risotto and cook, covered, for about 8-10 minutes. Add proscuitto and thyme. Arrange on plates and serve sprinkled with Parmesan and garnished with lemon wedges.