Courgette risotto is a creamy and tasty first course, good for every season but great in spring and summer. Looking for an original creamy effect? You can add some Greek yogurt or Robiola cheese to add a bit of acidity and creaminess to the dish.
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★ STEP BY STEP RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Rice (Carnaroli type) 320 g
Courgette 350 g
Veggie broth 1 l
White onions 80 g
White wine 100 g
Butter 50 g
Parmigiano Reggiano DOP (grated) 70 g
Fine salt to taste
Black pepper to taste
Extra-virgin olive oil a.n.
Mint 5 leaves
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