Zucchini and tomato risotto
Description
The dish is prepared without unnecessary complications. If you enjoy Italian cuisine and, in particular, risotto, I suggest you try this vegetarian recipe for risotto with zucchini and tomatoes. It's a wonderful dish for summer and autumn, although you can easily make risotto with zucchini and tomatoes at home any time of the year. The taste is simply amazing—I'm sure your entire family will appreciate it. Serve the finished dish at the table.
Instructions
- 1
Step 1
First, we heat a little vegetable oil in a skillet and add the zucchini cut into cubes. Fry the zucchini until golden brown, then transfer it to a plate.
- 2
Step 2
Next, chop the onion, add a little more oil to the pan, and fry the onion until golden. Then add the rice to the pan, fry it with the onion for 1-2 minutes, stirring constantly.
- 3
Step 3
After the time has elapsed, pour the wine into the pan; the rice will absorb it quite quickly. Next, add 0.5–1 cup of broth and continue cooking the rice over low heat, adding another half cup of broth each time the liquid is absorbed.
- 4
Step 4
When the rice is half cooked, lemon zest should be added to it.
- 5
Step 5
After about half an hour, the rice should be ready, but it's better to taste it to be sure. Pour the remaining oil into the cooked rice, then add tomatoes, zucchini, 2 tablespoons of lemon juice, freshly ground pepper, and salt to taste. Mix everything well, heat the dish through, then remove from heat.
- 6
Step 6
At the end, sprinkle the risotto with grated Parmesan.
- 7
Step 7
We distribute it onto plates, garnish with green onions, and serve. Enjoy your meal, everyone!