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A courgette and ricotta risotto feast

Not so easy / Average
Prep time:
Cooking time:
5 stars / 51 votes


(4 people)

- 250g round rice.
- 2 medium sized zucchini.
- 100g ricotta.
- 2 chicken bouillon cube.
- 2 onions.
- 2 shallots.
- 2 cloves of garlic.
- 1 tablespoon of chopped parsley.
- 1 tablespoon chopped mint.
- 1 tablespoon olive huille.
- 15 g of butter.
- 50 g grated Parmesan.
- 10 cl dry white wine.
- salt, pepper.


First, cut the zucchini into small cubes. Cook them in a pan with butter for 15 minutes until the zucchini is tender.

The end of cooking add the parsley and mint. Transfer to a plate .

Prepare one liter of broth with two cubes (broth should remain hot) .
. In the pan where you cooked zucchini, sauté shallots, onions and garlic in olive oil.

After all, translucent, add the rice and stir for 1 minute on low heat. Then pour the white wine and stir until completely absorbed the liquid.

Pour a ladle of hot broth and stir until liquid is absorbed and repeat for 30 minutes until the rice is al dente .
. < br /> At the end still over low heat, mix with rice, zucchini, ricottaand Parmesan. Add salt and poiver according convenience.
. After 1 minute on the fire with all the ingredients you can use .

Bon appetit !!


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