Risotto with Dried Zucchini in Oil and Parmesan

Description:
A creamy risotto that celebrates the delicacy of dried courgettes in oil, enhanced by the simplicity of a vegetable broth and the flavour of parmesan. An elegant and refined dish, perfect for any occasion.

Details

• Serves: 4 people
• Difficulty: Medium
• Total time: 35 minutes
• Preparation: 10 minutes
• Cooking time: 25 minutes
• Allergens: Milk (Parmesan), sulphites (dried courgettes in oil, white wine vinegar)

Ingredients:

• 320 g Carnaroli rice
• 100 g of dried courgettes in oil
• 1 litre of hot vegetable broth
• 1 small onion
• 1 glass of white wine (optional, be careful of sulphites)
• 40 g grated parmesan cheese
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Fresh parsley leaves for decoration

Step by Step Preparation:

1. Prepare the soffritto:
• Finely chop the onion.
• In a saucepan, heat the extra virgin olive oil and sauté the onion over low heat for 5 minutes.
2. Toast the rice:
• Add the rice to the soffritto and toast it for 2 minutes, stirring continuously.
• Blend with white wine (optional) and let it evaporate.
3. Cooking the risotto:
• Add a ladle of hot broth and continue stirring. Add more broth as the liquid is absorbed. Repeat for about 18 minutes.
4. Add the courgettes:
• Halfway through cooking (about 10 minutes), add the dried courgettes in oil cut into strips.
5. To stir:
• Once cooked, remove the risotto from the heat and stir in the grated parmesan. Season with salt and pepper.
6. Serve:
• Garnish each plate with fresh parsley leaves and, if desired, a drizzle of extra virgin olive oil.

Alternative Suggestion:

For a vegan variation, replace the parmesan with nutritional yeast flakes and use glutamate-free vegetable broth.

Thanks for reading!
I hope these recipes inspire you to bring all the Mediterranean flavor of dried courgettes in oil to the table. Enjoy your meal! 😊