Zucchini Risotto with Toasted Almonds 🥒🥜

Name: Zucchini Risotto with Toasted Almonds 🥒🥜
Ingredients: 2/3 cup Sant’Andrea rice (about 80 grams); 1 shallot; 2 zucchini; 8 almonds; 3 tablespoons extra virgin olive oil; 1/4 cup dry white wine (about 60 ml); 1 pot vegetable broth; 3 tablespoons grated Parmesan cheese; 1 tablespoon butter

Alessandro Gastini @alessandro_gastini

Cernusco sul Naviglio

Zucchini Risotto with Toasted Almonds 🥒🥜

Alessandro Gastini @alessandro_gastini

Cernusco sul Naviglio

Saved

Ingredients

2/3 cupSant’Andrea rice (about 80 grams)
1shallot
2zucchini
8almonds
3 tablespoonsextra virgin olive oil
1/4 cupdry white wine (about 60 ml)
1pot vegetable broth
3 tablespoonsgrated Parmesan cheese
1 tablespoonbutter

Saved

Steps

1

Blanch the two zucchini, sliced into rounds, in hot water for five minutes. Puree them and set aside.
2

Finely chop the shallot and sauté it in a pan with the olive oil. Once golden, add the rice and toast for 2-3 minutes. Deglaze with the white wine, then add the vegetable broth as needed to cook the rice.
3

Meanwhile, chop the almonds and toast them in a pan for a few minutes.
4

Halfway through cooking the rice, add the zucchini puree you prepared earlier and continue cooking.
5

When the rice is done, turn off the heat and stir in the Parmesan cheese and butter. Serve topped with the toasted almonds as desired.