Creamy summer risotto with zucchini and lemon | Quick dinner
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Quick
Sezamo
Un risotto fin și cremos de vară, desăvârșit cu dovlecei fragezi, coajă rasă de lămâie și parmezan maturat. O masă rapidă, elegantă și plină de prospețime, gata în doar 25 de minute.
Ingredients
Price per portion:RON 46.87
Main ingredients
Base and seasonings
You probably have at home
Preparation method
Preparing the vegetables
1
Wash the zucchini and cut them into small cubes. Finely chop the yellow onion and crush the garlic cloves. Finely grate the lemon zest and squeeze the juice.
Cooking the risotto
1
Heat the vegetable stock in a small saucepan and keep it warm over low heat.
2
In a deep pan, heat the extra virgin olive oil and half of the butter. Add the onion and garlic, then sauté over medium heat for 2-3 minutes until translucent.
Chef's tip
For an extra touch of fresh flavor, you can garnish the plate with a few fresh basil leaves or toasted pine nuts.
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15 min
Under an hour
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