Main Course
Zucchini and Mushroom Risotto
Make this Italian and vegetarian risotto with zucchini and mushrooms at home.
15 min
Prep time
4
Servings
Medium
Difficulty
15 min
Total time
Poele
Cooking method
Ingredients
Instructions
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1
In a pan, sauté the chopped onion, mushrooms, and sliced zucchini in two tablespoons of olive oil.
-
2
Add the rice.
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3
Once it has become translucent, pour in 1/4 liter of vegetable broth.
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4
Cook on low heat, regularly adding more broth if you have used up the quart (do not hesitate to add more).
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5
When the rice is almost cooked, add the cream and Parmesan cheese, season to taste, and let it reduce until the rice is fully cooked.
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6
Serve immediately.
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