Creamy Zucchini and Mint Risotto

Preparation

1. STEP 1 OF 8

   Wash the zucchinis and cut them into matchsticks.

2. STEP 2 OF 8

   Peel and chop the shallot and sauté it for 3 minutes over low heat in a knob of butter.

3. STEP 3 OF 8

   Increase the heat, add the rice and toast it for a couple of minutes. Deglaze with white wine.

4. STEP 4 OF 8

   Gradually add the hot broth. After about 10 minutes, add the matchstick-cut zucchinis. Continue cooking for at least another 5 minutes.

5. STEP 5 OF 8

   Wash and dry the mint leaves and cut them into strips. Cook the salmon in a pan and then break it into pieces.

6. STEP 6 OF 8

   Check the risotto's cooking and when it is almost done, add the fresh cheese and the mint strips.

7. STEP 7 OF 8

   Stir the risotto with 2 tablespoons of grated Parmigiano Reggiano or Pecorino, taste it and adjust with salt and pepper if necessary.

8. STEP 8 OF 8

   Serve the risotto on plates and garnish with a few mint leaves. Serve additional grated cheese on the side if desired.

Suggestions

• Large pan

General Information

Analysis

Macronutrients (100 gr)