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

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Love how creamy your risotto looks, very inviting indeed 🙂
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thank you! I love it, it is so full of flavours!
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