Zucchini and Bacon Risotto
Dish: Main
Quantity: 4
Country: Italy
Today we will prepare zucchini risotto with bacon, its preparation is very simple and super delicious, it basically consists of cooking the rice gradually adding broth and stirring constantly so that the rice releases all its starch and gives us a creamier result, add the zucchini, bacon, butter and finally the Parmesan cheese, the result is fantastic and I'm sure you will love it.
Ingredients To Prepare Zucchini and Bacon Risotto
- 300 g. arborio rice
- 1 zucchini cut into medium squares
- 120 g. chopped bacon
- 1 lt. vegetable stock
- 100 g. grated Parmesan cheese
- 50 ml. of white wine
- 1 onion cut into small squares
- 2 garlic cloves, chopped
- 40 g. butter
- Olive oil
How To Make Zucchini and Bacon Risotto
Step 1: We begin the preparation of our zucchini and bacon risotto, for this, in a saucepan over medium heat, add the olive oil until hot, then add the onion and garlic, season and let cook for a couple of minutes, then add the bacon, let cook for about 3 minutes more.
Step 2: Add the rice and let it cook for a couple of minutes, then add the white wine, let all the alcohol evaporate and then gradually add the vegetable broth and stir from time to time (first we cover and when we see that there is almost no liquid left, we add more broth) as it is consumed again, add the zucchini and then more broth, repeat the process until the rice is done and with a creamy texture, the approximate cooking time is 20 minutes.
Step 3: When the rice is almost ready, add the butter and Parmesan cheese, stir and our zucchini and bacon risotto is ready.
Tips To Prepare Zucchini and Bacon Risotto
When serving you can add some chives on top to decorate.
For this zucchini and bacon risotto recipe use homemade vegetable broth, the result is much better and healthier.
Remember to stir the rice constantly when adding the broth, this way the rice will release its starch and give us a creamier result.
What can we accompany this recipe with?
The zucchini and bacon risotto is a very satiating dish, you can accompany it with a light salad as a starter and a good glass of white wine.
Comments
This recipe has no comments yet
