Summer Risotto with Greens, Feta, and Zucchini
Risotto • Italian
Description
Summer risotto with greens, feta, and zucchini
Ingredients
- Olive Oil 2 tablespoons
- Garlic 2 cloves
- Young zucchini 20 oz
- Nerone Rice 10 oz
- Fresh basil leaves 0 oz
- Chicken Broth 0 qt
- Mint Leaves 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Feta cheese 5 oz
Step-by-Step Guide
Step 1
Heat the olive oil in a deep skillet and add the thinly sliced zucchini. Sauté over medium heat for 5 minutes until golden. Add the minced garlic, season with salt and pepper, and cook for another minute. Add the rice and stir for another minute.
Step 2
Bring the broth to a boil and add it to the rice one ladle at a time, stirring and adding the next ladle when the previous one has evaporated. Cook this way for 15-20 minutes until the rice is tender and the consistency is creamy.
Step 3
Remove from heat and add the chopped basil and mint. Then add the crumbled feta and let it sit for 1 minute. Check the salt level and serve.
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