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Zucchini, goat cheese and walnut risotto

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Zucchini, goat cheese and walnut risotto

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

30 min(s)

Porções

2 servings

Nicole Girardi

@niemcasa
  • Ingredients
  • Recipe
  • Arborio rice1 cup
  • Homemade vegetable broth1 l
  • Butter2 tablespoon
  • Freshly grated Parmesan80 g
  • Goat cheese80 g
  • Chopped Onion1/2 unit(s)
  • Zucchini1 unit(s)
  • Dry white wine1/2 cup
  • Nuts to taste
  • Salt and Black Pepper to taste
  • Fresh thyme to taste
  1. Toast the walnuts in a skillet to make them golden and ready to use at the end.
  2. in another pan, add a drizzle of olive oil and sauté the chopped onion and then sauté the chopped zucchini until it becomes softer.
  3. add the rice and salt and sauté for another 1 or 2 minutes.
  4. add the white wine, stirring constantly until it evaporates.
  5. add the hot vegetable stock little by little ladle by ladle (leave it boiling in another pan), do not stop stirring until the end of the process.
  6. add black pepper, keep stirring.
  7. when the rice is al dente, add the goat cheese, COLD butter and Parmesan cheese and stir vigorously.
  8. If needed, add half a ladle of broth to make it more creamy. Serve with the toasted walnuts on top!

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