Zucchini and squash risotto
Description
The recipe won't take much time. Risotto is one of the most popular Italian dishes, with countless variations. Zucchini and squash risotto is very light and creamy. The vegetables add a hint of sweetness, while the lemon juice added at the end brings a refreshing touch. Serve hot.
Instructions
- 1
Step 1
1. Pour water into a pot and bring to a boil. Grate the zucchini and squash.
- 2
Step 2
2. Heat a frying pan over low heat. Add vegetable oil and finely chopped onion. Fry, stirring, until the onion becomes transparent. Increase the heat to medium, add rice and cook, stirring constantly, for 2-4 minutes, until the grains become almost completely transparent (with a small white dot in the center).
- 3
Step 3
3. Pour in the wine and cook, stirring constantly, until the liquid is absorbed. Add enough water to cover the rice by 1 cm (about 2 cups), add 1/2 teaspoon of salt, and continue cooking, stirring, until most of the liquid is absorbed. Add water 1/2 cup at a time, if necessary.
- 4
Step 4
4. After 15 minutes of cooking the rice, start tasting it. When it is slightly firm but nearly done, add the zucchini and squash, and stir. Season with salt to taste, and continue cooking, stirring constantly and adding water, 1/2 cup at a time, as needed. Taste the rice every few minutes. When the rice becomes tender, turn off the heat.
- 5
Step 5
5. Add a little water if the risotto appears dry. Mix in butter and a small amount of grated cheese.
- 6
Step 6
6. Squeeze lemon juice over the risotto and add salt if necessary. Cover with a lid and cook for 5 minutes.
- 7
Step 7
7. Before serving, sprinkle the risotto with cheese and drizzle with olive oil.