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🍽️ Zucchini Risotto with Basil Parmesan

407 kcal · 30 min · 4 servings

Ingredients

• Parmesan 100 g
• Basil, fresh 20 g
• Vegetable broth 900 ml
• Onions, yellow 1 pc.
• Zucchini 2 pc.
• Oil 1 tbsp
• Butter 2 tbsp
• Risotto rice 300 g
• White wine, dry 100 ml
• Salt pinch
• Pepper, black ground pinch

Instructions

1. 1. Grate the Parmesan finely.
2. 2. Wash the basil thoroughly and shake it dry.
3. 3. Pluck the basil leaves from the stems.
4. 4. Chop the leaves finely.
5. 5. Mix the chopped basil with the grated Parmesan in a bowl.
6. 6. Prepare the vegetable broth according to the package instructions.
7. 7. Bring the broth to a boil in a pot.
8. 8. Keep the broth warm.
9. 9. Halve the onion and peel it.
10. 10. Cut the onion into small cubes.
11. 11. Wash the zucchini.
12. 12. Cut off the ends of the zucchini.
13. 13. Cut the zucchini into small cubes.
14. 14. Heat 1 tablespoon of oil and 1 tablespoon of butter in a pot over medium heat.
15. 15. Sauté the onion cubes for about 2 minutes until translucent.
16. 16. Add the zucchini cubes and the rice.
17. 17. Cook the ingredients for about 1 minute.
18. 18. Deglaze the mixture with wine.
19. 19. Cover the ingredients just with the hot broth.
20. 20. Cook the risotto for about 20 minutes, stirring constantly.
21. 21. Add more broth as needed.
22. 22. Stir in 1 tablespoon of butter at the end.
23. 23. Season the risotto with salt and pepper.
24. 24. Plate the risotto.
25. 25. Sprinkle with the basil and Parmesan mixture.

Nutrition per serving

• kcal: 407
• Protein: 16 g · Fett/Fat: 15 g · Carbs: 54 g