April 11, 2008

Zucchini Risotto

So after the devilfish incident I wanted to cook something for lunch. Brrrr, I still shake if I think of that fish. I found zucchinis so I cooked a risotto. I used arborio, however I like vialone nano a lot more. Just to have some more colour I added one carrot. Anyway I think I messed this risotto a bit up, which does not wonder me after the devilfish disaster.

2 young zucchinis
1 carrot

1 shallot
5 tablespoon olive oil
250 g risotto rice

200 ml white wine

500 ml bouillon

50 g freshly grated parmesan

50 g butter
salt, pepper
Peel carrot and cut in small cubes, cut zucchini.
Heat olive oil, add chopped shallot and rice. Mix until rice is well covered with oil.
In a separate large saucepan bring the bouillon to simmer and add asparagus water to it, and keep it hot.
Add wine, increase heat to medium, and stir constantly. When the wine has been absorbed,
add a little of the hot bouillon.
Add salt and pepper.
Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
After third portion of bouillon add carrot and before the last add zucchini.
Cook over medium heat, stirring, until the butter and parmesan melt.


Elle said...

What a gorgeous zuch (love that last picture where you can see the liquid oozing out of the cut surface). Have never even considered adding zucchini to a risotto, but now my mind is filled with ideas!

Lore said...

It doesn't look at all messed up to me. Such delicate colours! As Ellie said the photo with the oozing liquid:GORGEOUS!

skoraq cooks said...

I absolutely adore risotto. And your looks really great. Yum, yum, yum :-)

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