Grit Zucchini Cream Risotto Ingredients, Preparation, Tips

The Cretan Zucchini and Cream Risotto recipe created on the MasterChef program piqued curiosity. We have compiled for you the recipe for Cretan Zucchini and Cream Risotto, a different type of risotto.

Recipe for British Pumpkin Cream Risotto

  • 1 cup arborio rice (or risotto rice)

  • 1 medium zucchini, grated

  • 2 cloves of garlic, chopped

  • 1/4 cup white vinegar

  • 3 cups chicken or vegetable stock

  • 1/4 cup grated Parmesan cheese

  • fresh rosemary or basil leaves (optional)

How to make British Risotto with Summer Cream?

Bring the chicken or vegetable stock to a boil and then keep it on low heat to warm.

Pour a little olive oil into a medium saucepan. Add chopped onion to it and fry till it turns pink.

Add garlic and fry till fragrant.

Add grated zucchini and fry till the zucchini becomes soft and releases its juice.

Add arborio rice and fry till the rice grains turn translucent. The edges of the rice have become transparent, but the middle part remains white, then you can understand that they are sufficiently roasted.

Mix white vinegar and pour it over the rice. Stir until the vinegar has almost evaporated.

Slowly add 1 tbsp hot water and mix. Keep stirring till the rice absorbs the water. Keep adding hot water alternately and cook while stirring continuously. This step ensures that the rice reaches a creamy consistency.

Add cream and grated Parmesan cheese. Stir and cook till melted.

Season with salt and pepper. alternatively, you can also add fresh rosemary or basil leaves.

Once the risotto thickens, take it off the heat. Keep it covered for a few minutes.

Serve warm, sprinkling with extra Parmesan cheese when serving.

Risotto, one of the most popular dishes of Italian cuisine, is a classic dish made using rice.

When casseroles are made correctly and compatible ingredients are used, the result is a meal that will add color and choice to tables.

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