Ingredients // Dairy

Risotto with zucchini and squash

  • Water - 4 cups (or vegetable broth)
  • olive oil - 2 tbsp.spoon
  • onion - 1/2 cup Arborio rice
  • - 1
  • glass of dry white wine - 1/2 cup
  • zucchini - 1 Thing (mean)
  • squash - 1 Thing (mean)
  • butter - 1Article -2.spoons
  • fresh lemon juice - to taste
  • handful of Parmesan cheese - 1 Each
  • salt - to taste

1. Pour water into a saucepan and bring to a boil.Grate zucchini and squash.2. Heat a frying pan over low heat.Add vegetable oil and finely chopped onion.Fry, stirring occasionally, until onion is transparent.Increase the heat to medium, add the rice and cook, stirring constantly, for 2-4 minutes, until corn is almost entirely become transparent (with a small white spot in the center).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) 1/2 teaspoon salt and cook, stirring occasionally, until most of the liquid is absorbed.Add 1/2 cup of water at a time if necessary.4. After 15 minut

es of cooking rice to try to start it.When he was a little crunchy, but is close to being ready, add the zucchini and squash, stir.Add salt to taste and cook, stirring constantly and adding water, 1/2 cup at a time when it is necessary.Try rice every few minutes.When the rice is tender, turn off the heat.5. Add a little water if the risotto looks dry.Mix with butter and a bit of grated cheese.6. Squeeze the juice of a lemon in the risotto and add salt if necessary.Cover and cook 5 minutes.7. Before serving, sprinkle with cheese risotto and drizzle with olive oil.

Servings: 4