Zucchini, goat cheese and walnut risotto

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Zucchini, goat cheese and walnut risotto

Name: Zucchini, goat cheese and walnut risotto
Prep time: 30 min
Total time: 30 min
Yield: 2 Porções
Ingredients: 1 cup Arborio rice; 1 l Homemade vegetable broth; 2 tablespoon Butter; 80 g Freshly grated Parmesan; 80 g Goat cheese; 1/2 unit(s) Chopped Onion; 1 unit(s) Zucchini; 1/2 cup Dry white wine; to taste Nuts; to taste Salt and Black Pepper; to taste Fresh thyme

🇧🇷Brazil

•

View in original language

(Português)

30 min(s)

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

Toast the walnuts in a skillet to make them golden and ready to use at the end.
in another pan, add a drizzle of olive oil and sauté the chopped onion and then sauté the chopped zucchini until it becomes softer.
add the rice and salt and sauté for another 1 or 2 minutes.
add the white wine, stirring constantly until it evaporates.
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.
add black pepper, keep stirring.
when the rice is al dente, add the goat cheese, COLD butter and Parmesan cheese and stir vigorously.
If needed, add half a ladle of broth to make it more creamy. Serve with the toasted walnuts on top!

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Zucchini, goat cheese and walnut risotto

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