Creamy Zucchini Risotto with Mushrooms

What is better than a creamy Risotto? Good for hangovers, good for having friends over, good to impress your date— if done right! Many think that nailing a risotto is a difficult job to accomplish. And let’s be honest, how many of you have actually been put off by the thought of what a mission impossible the project risotto possibly is?


Creamy Zucchini Risotto with Mushrooms

 Good news: Making a risotto is NOT witchcraft. In fact, it is easy — so easy that you would probably be surprised. All you need is to follow the steps and, most importantly, stay with your risotto all the time. The magic happens through constant stirring. We put together a simple step-by-step guide to make sure you are going to be nailing risotto— this time :)

MAIN - 4 SERVINGS - 30 MIN - EASY

Ingredients 

  • ca. 300 g risotto rice (Arborio)

  • 2 medium sized zucchini

  • 2 handful dried, aromatic mushrooms (Shiitake, porcini or similar)

  • Half an onion

  • Garlic

  • Butter

  • Olive oil

  • ca. 1 liter vegetable stock

  • ca. 200 ml of white wine (optional)

  • Grated parmesan

  • Parsley

  • Chili (optional)

  • Smoked almonds

How to make it

1. Peel & finely chop onion & garlic. Place in a large saucepan over a medium-low heat. 2. Add butter and a splash of oil & water. Reduce heat to low and cook until onions are softened, stirring occasionally.

3. Trim courgettes & chop into small chunks. Put aside.  4. Fill a medium saucepan with 1l water. Add stock cube & bring to boil over a high heat, stirring to dissolve. Remove from heat. 5. Finely grate Parmesan. 6. Once the onions are very soft, add rice to the pan. Stir fry the rice for 1 minute until translucent, then add wine (if using) and keep stirring until it has been absorbed by the rice. 7. Turn heat under the rice up to medium & add a ladle of stock. 8. Stir constantly & continue adding stock. Let rice soak all up before adding the next ladleful. Continue until you’ve used two-thirds of the stock. Take the pan of risotto off the heat.

9. Finely chop parsley, chilli & almonds 10. Stir the chopped courgettes & dried mushrooms into the rice until the risotto is cooked has a nice, creamy consistency — if you run out of stock, use boiling water. 11. Stir the grated parmesan, then season to taste with a good pinch of sea salt and black pepper. Cover with a lid and allow to sit for two minutes.

12. Divide the risotto between plates and scatter over the parsley, chili and almonds.

Tuck in!


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