Zucchini Risotto

10 ingredients
5 steps

Ingredients

  • 1 1/2 cups arborio rice
  • 1 zucchini diced
  • 1/2 onion diced
  • 1 clove garlic minced
  • 10 stalks asparagus
  • 1/2 cup white wine
  • 4 1/4 cups vegetable broth
  • 2/3 cup feta crumbled
  • salt and ground black pepper
  • olive oil

Directions

  1. 1
    Preheat the oven to 220 Celsius.
  2. 2
    Saute the onion, garlic, and half the zucchini in a little olive oil. Add the rice and cook for 1-2 minutes, stirring constantly.
  3. 3
    Add the wine and cook until absorbed. Add the broth, little by little, stirring from time to time. Cook for a total of 30 minutes on low heat.
  4. 4
    Saute the asparagus and the remaining zucchini in oil with a pinch of salt. Remove from heat after 3-5 minutes and place into the oven. Bake until golden brown.
  5. 5
    Place the risotto into serving dishes and top with the roasted vegetables. Sprinkle with feta.

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