Today we’re making a creamy courgette (or zucchini) risotto – a simple yet incredibly delicious dish perfect for a cozy lunch or dinner. The creamy texture of the risotto combined with the delicate flavor of courgette turns this meal into a true gastronomic delight!
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Recipe 🍽️
Ingredients:
Arborio rice — 200 g
Courgettes (zucchini) — 2 medium-sized (approximately 300-350 g)
Onion — 1 small (about 80 g)
Garlic — 2 cloves
Vegetable broth — 1 liter (warm)
Dry white wine (optional) — 100 ml
Grated Parmesan cheese — 50 g (or to taste)
Butter — 30 g
Olive oil — 30 ml
Pine nuts — 20 g
Lemon zest — for garnish
Salt and pepper — to taste
Fresh parsley or basil for garnish (optional)
Instructions:
Prepare the Base: Heat the olive oil and half of the butter in a large pan over medium heat. Add the finely chopped onion and cook until translucent. Add the minced garlic and sauté for another minute until fragrant.
Add the Rice: Stir in the Arborio rice and cook, stirring, for 1-2 minutes until the rice is well-coated with the oil and butter. If using, pour in the white wine and let it evaporate almost completely.
Gradually Add Broth: Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the previous addition is nearly absorbed before adding more. This process should take around 18-20 minutes.
Cook the Courgettes: While the rice is cooking, sauté the diced courgettes in a small pan with a bit of olive oil until tender and lightly golden. Season with salt and pepper.
Combine Ingredients: When the rice is creamy and tender but still slightly firm to the bite, stir in the sautéed courgettes. Add the remaining butter and grated Parmesan cheese, stirring until the risotto becomes creamy. Season with salt, pepper, and lemon zest to taste.
Garnish: Serve the risotto immediately, garnished with pine nuts, additional lemon zest, and fresh parsley or basil if desired.
Enjoy your meal!
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