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🍽️ Saffron Zucchini Risotto

542 kcal · 30 min · 4 servings

Ingredients

• 350 g Risotto rice (Avorio or Vialone)
• 1 l Meat broth
• 1 sachet Saffron
• Salt
• Pepper (from the mill)
• 3 medium Zucchini
• 2 tbsp Butter
• 4 tbsp Grated parmesan
• 1 tbsp Chopped parsley
• 4 tbsp Olive oil
• 1 White onion

Instructions

1. 1. Peel the onion and chop it very finely.
2. 2. Wash the zucchini thoroughly.
3. 3. Cut the zucchini in half.
4. 4. Cut the zucchini halves into small cubes.
5. 5. Set aside a few thin strips of zucchini for decoration.
6. 6. Dissolve the saffron in a small amount of water.
7. 7. Heat the oil in a pot.
8. 8. Sauté the onions in the hot oil until they are soft and translucent.
9. 9. Add the rice to the pot.
10. 10. Fry the rice over medium heat, stirring constantly.
11. 11. Continue frying the rice until it becomes light and slightly translucent.
12. 12. Deglaze the rice with a good splash of meat broth.
13. 13. Allow the liquid to evaporate while stirring.
14. 14. Add more broth.
15. 15. Stir in the dissolved saffron liquid.
16. 16. Stir in the zucchini cubes.
17. 17. Ensure that there is always only enough broth in the pot to just cover the rice.
18. 18. Cook the rice and vegetables while stirring until they are al dente.
19. 19. Add the parsley.
20. 20. Season with salt and pepper.
21. 21. Fold in the butter just before serving.
22. 22. Fold in the Parmesan just before serving.

Nutrition per serving

• kcal: 542
• Protein: 14 g · Fett/Fat: 21 g · Carbs: 74 g