Risotto Courgette

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  • Stew of courgette
  • Courgette with grated rind: 300 g
  • Onion minced 1/2
  • Garlic: 1/2
  • Salt: taste.
  • Pepper: taste.
  • Olive oil: 3 tablespoons
  • Risotto Courgette
  • Arboreal rice: 400 g
  • Onion minced 1/2
  • Olive oil: 4 tablespoons
  • White wine: 1 cup
  • Broth


Start out by letting browning half the chopped onion along with the garlic in olive oil, add the courgette, grated, and season with salt and pepper and leave to stew about 10 minutes and set aside.

In a pot, add the olive oil, onions and heat until the onion is transparent, add the rice and stir to all the rice is involved in fat, cool off with the white wine and continue to stir.

Join half of the stew of courgette and stir, add a ladle of vegetables and stir, to the extent that the stock is disappearing, join a shell of a broth and stir, this process is done until the rice to be cooked in about 20-25minutos, and always moving.

When the rice is ready to join the rest stew of courgette (without liquid) involving, check the seasoning and let the fire about 2 minutes.

To serve, put cheese, freshly grated parmesan and basil leaf, chopped.

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