Risotto con le zucchini recipe

A traditional risotto recipe by our chef Antonella in Veneto, Italy. Go learn to cook in Italy, have fun and discover the gastronomic delights on a Italian cookery holiday.

Risotto con le zucchini
Zucchini risotto

Serves 4
• 320 g Arborio rice
• 2-3 zucchinis
• 50 g pancetta, diced into small cubes
• 50 ml extra virgin olive oil
• 1 white onion
• A handful of parsley, chopped finely
• 1 L vegetable or chicken broth
• 3 Tbs parmesan cheese
• 30 g butter
• Salt and pepper

Cut the zucchini lengthwise and slice them. Sauté the onion, garlic and pancetta in the olive oil. Add the zucchini, salt and pepper and cook on a high flame. When the zucchini is lightly golden, add the rice. Mix well. Add the boiling broth bit by bit and cook on a low heat for around 15 minutes. Remove from heat and add the remaining butter, parmesan and parsley. Stir through the rice well.
Cover and leave to stand 2-4 minutes. Serve hot.