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🍽️ Creamy Zucchini Risotto with Fresh Basil Parmesan

323 kcal · 30 min · 4 servings

Ingredients

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

Instructions

1. 1. Cut the Parmesan into coarse cubes.
2. 2. Wash the basil thoroughly and dry the leaves.
3. 3. Pluck the basil leaves off the stems.
4. 4. Put the Parmesan and the basil into the mixing container.
5. 5. Puree the mixture for 10 seconds on the highest speed setting.
6. 6. Transfer the basil-Parmesan mixture into a small bowl.
7. 7. Set the bowl aside.
8. 8. Halve the onion and peel it.
9. 9. Dice the onion coarsely.
10. 10. Wash the zucchini well.
11. 11. Cut off the ends of the zucchini.
12. 12. Dice the zucchini coarsely.
13. 13. Put the onion and zucchini into the mixing container.
14. 14. Chop the vegetables for 5 seconds on speed 6.
15. 15. Add 1 tablespoon of butter to the container.
16. 16. Sauté the mixture for 4 minutes at 100 degrees in reverse mode on speed 1.
17. 17. Place the measuring cup on top to prevent splashing.
18. 18. Add the risotto rice to the pot.
19. 19. Sauté the rice for 2 minutes at 100 degrees in reverse mode on speed 2.
20. 20. Pour the white wine into the pan.
21. 21. Pour in the hot broth.
22. 22. Cook the risotto for 20 minutes at 100 degrees in reverse mode on speed 1.
23. 23. Stir 1 tablespoon of butter into the finished risotto.
24. 24. Add one-third of the prepared Parmesan.
25. 25. Mix everything for 40 seconds in reverse mode on speed 2.
26. 26. Season the risotto with salt and pepper.
27. 27. Let the dish rest for 5 minutes.
28. 28. Serve the risotto with the remaining basil-Parmesan mixture.

Nutrition per serving

• kcal: 323
• Protein: 13 g · Fett/Fat: 12 g · Carbs: 41 g