There are still zucchinis left in the garden, so I tried another new zucchini recipe. I found it in my 1000-pages-thick vegetarian cookbook called “1000 Vegetarische Rezepte Aus Aller Welt”. I adapted it just a little and really liked the taste of it. If you want, you can add some parmesan cheese to give it a little more flavor, but I thought that it tasted just as good without cheese.
Zucchini-Basil-Risotto (serves 4-6 people)
- 4 tbsp olive oil
- 4 small zucchinis, cut in small pieces (I used 1 big zucchini instead)
- 1 yellow bell pepper, gutted and cut in small pieces
- 2 garlic cloves, finely chopped
- 1 big onion, finely chopped
- 400g risotto rice
- 80 ml white wine
- 1,5 l warm vegetable stock
- 2 tbsp margarine
- 1 handful fresh basil leafs, chopped
Heat up a big pan and pour in half of the olive oil. Add the zucchini and yellow bell pepper and cook for about 3 minutes. Add garlic and cook for another minute. Set aside.
Heat up the rest of the oil in a large pot. Add onions and steam for about 2 minutes on medium heat. When the onion is softened, add the risotto rice while stirring. After a minute it will look slightly translucent. Add the wine and keep stirring. Once the wine has cooked into the rice, add your first ladle of warm vegetable stock and a pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock and keep stirring. It will take about 20-25 minutes until you used up all of the vegetable stock and the risotto rice is ready to eat.
Once the risotto rice is finished, mix in zucchini, yellow bell pepper, basil and margarine. Add more salt to your tasting and serve while still hot.
This recipe is linked up at: