“Green” Risotto

COOK TIME: 35 mins
Zucchini Cream Sauce
  • 1kg Peeled zucchini
  • 100g Peeled onion
  • 50g Olive oil
  • 0,5lt Water
  • Salt & Pepper
1 Wash and peel the zucchini.
2 Chop onions arbitrarily, and fry in olive oil, add the zucchini and water. Bring to a boil.
3 Blend mixture and season with salt and pepper.
  • 60g Sour cream
  • 8g Salad “Micro”
  • 20g Olive oil
  • 60g Sun-dried cherry tomatoes
  • 60g Grated Parmesan cheese
  • 40g Butter
  • 120g Green beans
  • 120g Peeled zucchini
  • 120g Fresh peeled asparagus
  • 8g Fresh peeled garlic
  • 40g Olive oil
  • 240g Carnoroli rice
  • 400g Zucchini cream sauce
  • 40g Peeled onions
  • 100g White dry wine
1 Chop onions into cubes and put in a saucepan. Pour in 20 gr. of olive oil and fry the onions. Add the rice, stirring constantly, then the white wine. Gradually pour in water and cook until risotto is half-cooked.
2 Chop zucchini into cubes and fry with garlic and chopped asparagus.
3 Add the risotto and zucchini cream sauce, bring to a boil and add the green beans, butter and parmesan cheese. Cook until rice is cooked.
4 Divide risotto into four bowls, decorate with dried cherry, sour cream and salad “Micro”. Drizzle with extra virgin olive oil to taste.

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