Zucchini Risotto with Feta
This time, a summer variation of usually rather heavy classic dish from Northern Italy. The refreshing power of lemon and mint combined with the unusual addition of feta replacing the parmesan originally added to the risotto, is a surprisingly light combination.
Preparation: 35 min
Easy
Preparation: 35 min
Easy
Ingredients:
- 600 g water
- 50 g broth paste - CVR
- 1 g bay leaf
- 1 g freshly ground pepper
- 80 g shallots
- 80 g extra virgin oil
- 3 g fresh mint
- 5 g fresh basil
- 120 g feta cheese
- 200 g arborio rice
- 200 g Squash-summer, raw
- 8 g garlic
- 80 g butter
- 6 g lemon juice
- 100 g white dry wine
- 5 g parsley leaves
Method of cooking:
- Add 200 g of zucchini cut into 5 cm slices. Mill for 10 seconds at speed 7. Transfer to another bowl.
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