Here we go again: you open the fridge and you have that sad little courgette, that will probably end up in the bin unless you find a glorious way to use it. Glory is always in a risotto, everything in a risotto looks, sounds and tastes better – especially “boring” veggies!

Ingredients for 3 people:

-arborio rice, 250g

-courgette, 1

-frozen peas, 150g

-vegetable stock,1l

-white onion, 1

-smoked pancetta cubes, one pack

-white wine, half a glass

-butter, 2 tablespoons

-olive oil, 4 tablespoons

-mascarpone, 70g

Steps:

1. Chop the onion finely
2. melt the butter in a pan, add 2 tablespoons of olive oil and the onion
3. let it cook 3-4 minutes at medium temperature, and add 3 tablespoons of stock
4. grate the courgette and add it to the onion, add 3 tablespoons of stock
5. leave it to cook for 3 -4 minutes ad add the rice
6. add the wine and let it evaporate
7. add the frozen peas
8. keep adding the vegetable stock any time the rice becomes dry, and keep stirring all the time
9. in the meantime, take another pan and warm up 2 tablespoons of oil
10. add the pancetta and let it cook until golden and crispy
11. when the rice is done, mix the mascarpone and stir until spread evenly in the risotto
12. serve it in the plates and top with the pancetta

#baking #cooking #food courgette italia italian food italy mascarpone peas risotto #baking #cooking #food #italianfood #italy #mascarpone #pancetta #recipes #risotto