Mushroom, Zucchini And Pancetta Risotto

1. 1

   ["Slice Spring onion, mushrooms and zucchini into 0.5 cm thick pieces

2. 2

   Cut the pancette into small slices

3. 3

   Slice garlic cloves in half", "Heat oil and place 1 halved clove of garlic in a frying pan on medium heat.

4. 4

   Cook mushrooms until soft and add parsley (optional). Remove from heat and keep it aside.", "Heat oil and place 1 halved clove of garlic in a frying pan on medium heat.

5. 5

   Cook zucchini until soft and slightly translucent. Remove from heat and keep it aside.", "Fry the pancetta until it becomes crispy, remove from heat and keep it aside.", "In a large pot, heat oil and add spring onions on medium heat. Let the spring onions cook for roughly 2-3 minutes. Add rice and stir till all the liquid in the pot is soaked up by the rice.", "Add white wine, stir the rice gently until all the wine is soaked up.", "Add broth little by little whilst constantly stirring the rice, the rice will soak up the liquid. As the rice cooks it will double in size.", "Once the rice is almost cooked add the mushrooms, zucchini and pancetta, continue to stir the rice.", "Add broth until the rice is fully cooked and remove from heat.", "Add butter and grated parmesan! Sprinkle with salt and pepper

6. 6

   Enjoy!"]

* Per serving · 4 servings · Values may vary.

No additional tips available.