Wash the zucchinis and cut them into matchsticks.
Peel and chop the shallot and sauté it for 3 minutes over low heat in a knob of butter.
Increase the heat, add the rice and toast it for a couple of minutes. Deglaze with white wine.
Gradually add the hot broth. After about 10 minutes, add the matchstick-cut zucchinis. Continue cooking for at least another 5 minutes.
Wash and dry the mint leaves and cut them into strips. Cook the salmon in a pan and then break it into pieces.
Check the risotto's cooking and when it is almost done, add the fresh cheese and the mint strips.
Stir the risotto with 2 tablespoons of grated Parmigiano Reggiano or Pecorino, taste it and adjust the salt and pepper if necessary.
Serve the risotto on plates and garnish with a few mint leaves. Serve additional grated cheese on the side if desired.
Large pan
Refrigerator
The fresh cheese like Philadelphia can be replaced with another cream cheese of your choice. It is recommended to serve the risotto very hot and to add grated cheese to taste.
Italia, Emilia Romagna
| Energy (kcal) | 68.64 |
| Carbohydrates (g) | 4.96 |
| of which Sugars (g) | 2.89 |
| Fat (g) | 3.5 |
| of which Saturates (g) | 1.8 |
| Protein (g) | 2.74 |
| Fiber (g) | 2.94 |
| Sale (g) | 0.11 |
