Risotto with zucchini and saffron
Risotto with zucchini and saffron

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, risotto with zucchini and saffron. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cut the zucchini blossoms into pieces and add to the rice. Heat the vegetable stock and add the saffron to the stock. To finish the risotto, stir in the butter and Parmesan cheese.

Risotto with zucchini and saffron is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Risotto with zucchini and saffron is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have risotto with zucchini and saffron using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Risotto with zucchini and saffron:
  1. Make ready 4 small zucchini
  2. Get 1 onion
  3. Prepare 100 gr bacon
  4. Take 2 tbsp olive oil
  5. Make ready 500 gr arborio rice
  6. Make ready 1/2 cup white wine
  7. Take salt pepper
  8. Prepare 1.2-1.5 litres chicken broth
  9. Take 1 pinch saffron
  10. Get 2 tbsp butter
  11. Take 100 gr grated parmesan cheese

Other varieties are available in specialty stores, and we urge you to try them all. Photo about Courgettes risotto with with shrimp and saffron. A wonderful package of risotto with zucchini and saffron ready to be cooked. Saffron Rice with Vegetables and Mozzarella.

Instructions to make Risotto with zucchini and saffron:
  1. Dice the bacon and put in a large and deep non-stick pan. Let it brown
  2. Put the broth in another pot and let it simmer. Add a pinch of saffron.
  3. While the bacon is being cooked, dice the zucchini. If you are not sure you are quick enough, have the zucchini diced in advance. Also slice the onions
  4. Once the bacon is almost ready, add the zucchini and then add the sliced onion
  5. Let them cook until they change color. Add 2 tbsp olive oil and add the rice. Stir until the rice also changes color
  6. Add the wine and cook until the rice absorbs the wine. Add some salt and pepper.
  7. Start gradually adding the chicken broth. Add 3 ladles of broth, let it be absorbed, add another 3 and so on, until the rice is done.
  8. Turn off the heat. Add the butter and parmesan cheese and stir well.
  9. Your risotto is ready. Serve hot with more parmesan cheese and pepper on the side.
  10. Turn off the heat. Add the butter and parmesan cheese and stir well.
  11. Your risotto is ready. Serve hot with more parmesan cheese and pepper on the side.

Photo "Risotto with saffron and zucchini" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Saffron, sometimes referred to as 'red gold' because of its deep ruby-red colour, flourishes in the fertile hills of Sardinia's Medio Campinado province in southwestern Sardinia. The locals use it liberally in their cooking, but given its high price in Britain I tend to use it sparingly and in dishes where it will be one of. Spoon the risotto into shallow bowls and serve immediately, with additional. This risotto is one of my favourite ways of eating zucchini flowers.

So that is going to wrap it up with this special food risotto with zucchini and saffron recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!