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.
- Add 80 g of peeled and chopped shallots and 2 cloves of peeled garlic. Chop for 10 seconds at speed 10. Add 2 bay leaves, 50 g of broth paste and 80 g of olive oil. Fry uncovered for 2 minutes 30 seconds at 130 degrees at speed 3 reverse rotation.
- Add 200 g of rice. Fry uncovered for 1 min at 130 degrees at speed 2 reverse rotation. Add 100 g of white, dry wine. Install the whisk. Cook uncovered for 1 min at 130 degrees at speed 2.
- Add 600 g of water. Cook uncovered for 12 minutes at a temperature of 110 degrees at speed 2. Add courgette. Cook uncovered for 2 minutes at a temperature of 110 degrees at speed 2. Add 80 g of cold butter, freshly chopped herbs, 1/2 teaspoon of pepper, 2 teaspoons of lemon juice. Mix for 2 minutes at speed 2.
- Put the finished meal on plates, sprinkle with 120 g of crumbled feta, garnish with herbs and serve immediately after preparation.