Zucchini risotto with white wine – a delicious recipe with onion, parmesan cheese, salt, chicken broth, arborio rice, wine. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Set fire to hi and fry the onion with the wine.
2
Wait the wine to evaporate and add the thinly chopped zucchini and the olive oil.
3
Add the rice and some more wine.
4
When the wine is evaporated, add some olive oil and fry the rice for a minute.
5
Add salt and turn heat to medium.
6
Start pouring the chicken broth as one ladle at time, as the basic instructions to do risotto: whenever the broth is evaporated, add one more ladle.
7
Before the rice consistency is to your taste, you should turn the fire off and add Parmesan cheese in the pan and close the lid.
8
Let it rest till the consistency is to your taste.
9
You can opt to squeeze a little bit of lemon to create an interesting acidity.
1325
kcal
Calories
38
g
Fat
114
g
Carbs
126
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 large onion, chopped, 1/2 cup grated parmesan cheese, 2 tsp salt, 6 cup chicken broth, and more.
Yes, Zucchini risotto with white wine falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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