Zucchini Risotto with Gorgonzola
Ingredients
- 1 tbsp. olive oil
- 1 onion
- 300 g risotto rice
- 2 sprig thyme
- 2 dl white wine
- 9 dl vegetable bouillon, boiling
- 500 g zucchini
- salt and pepper to taste
- 150 g Gorgonzola cheese
Total time: 30m
Preparation Time: 30m
Servings
For
4 people
Nutritional Information
Contains 462 Kcal, 15g Protein, 63g Carbohydrates, 16g Fat
Ingredients
- 1 tbsp. olive oil
- 1 onion
- 300 g risotto rice
- 2 sprig thyme
- 2 dl white wine
- 9 dl vegetable bouillon, boiling
- 500 g zucchini
- salt and pepper to taste
- 150 g Gorgonzola cheese
Instructions
- Finely chop the onion. Heat the oil and sauté the onion and thyme. Add the rice and sauté, stirring, until translucent. Add the wine and reduce completely. Pour in the stock little by little; the rice must be covered with a small amount of stock at all times. Cover the rice and simmer, stirring, for approx. 15 mins. over a medium heat. Remove the thyme. Grate in the courgette, simmer for about another 4 mins. Cut the Gorgonzola into small pieces, add, season the risotto.
