Updated: Jul 5
Another risotto we do really often and that we tried with so many shapes of courgettes.
We chose at the end the grated version because we find that the courgettes are becoming one thing with the risotto and giving it more a creamier consistence.
Even if we use butter to stir our risotto, you can make a vegan version of it and use some olive oil instead.
We love also to use a 1/2 glass of white wine and let it evaporate and we also enjoy a bit of parmesan on top but these two are two optional touches.
350 gr of rice (arborio or carnaroli)
1/2 glass of white wine (optional)
Wash the courgettes, remove the end and grate them into little pieces.
Heat the butter in a pan and stir fry the chopped onion until softened and add the rice and stir it until toasted
Add the white wine and let it evaporate
Add now slowly and in different times, until absorption, the vegetable stock or the salted water and stir it patiently.
After 5 minutes add the grated courgettes, add more water always slowly and keep stirring
until the rice is cooked.
Once cooked, add a little spoon of butter and the parmesan and stir it well.
Let it rest for few minutes and Enjoy.