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🍽️ Creamy Risotto with Crispy Zucchini Slices

632 kcal · 30 min · 4 servings

Creamy Risotto with Crispy Zucchini Slices Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the shallot and chop it very finely.
  2. 2. Wash the zucchini and cut it into small cubes.
  3. 3. Cut one round slice from the zucchini for each portion and set it aside.
  4. 4. Heat the oil in a pot.
  5. 5. Sauté the chopped shallot in the hot oil until translucent.
  6. 6. Add the rice to the pot.
  7. 7. Fry the rice over medium heat while stirring constantly.
  8. 8. Wait until the rice looks pale and slightly translucent.
  9. 9. Deglaze the rice with a good splash of meat broth.
  10. 10. Keep stirring until the liquid has been absorbed by the rice.
  11. 11. Add more broth to the pot.
  12. 12. Make sure there is only enough broth in the pot to just cover the rice.
  13. 13. Cook the rice for about 20 minutes until al dente, stirring regularly.
  14. 14. Stir the diced zucchini into the risotto.
  15. 15. Add the chopped parsley.
  16. 16. Let the risotto simmer for another 5 minutes over medium heat.
  17. 17. Fry the reserved zucchini slices in vegetable oil until crispy.
  18. 18. Place the fried slices on a kitchen towel to absorb excess oil.
  19. 19. Reserve 2 tablespoons of Parmesan for the risotto.
  20. 20. Stir the Parmesan into the finished risotto.
  21. 21. Season the risotto to taste with salt and pepper.
  22. 22. Serve the risotto immediately.
  23. 23. Garnish it with the fried zucchini slices.
  24. 24. Sprinkle the remaining Parmesan on top.

Nutrition per serving