Here we are again.... another risotto! The contest north versus south of Italy continues with my friend Ylenia! If you have no idea what we are talking about check it out here ! Yes we in the north of Italy love risotto! Tomatoes risotto, mint risotto, lemon risotto, saffron and sausage risotto, pumpkin risotto, funghi porcini mushrooms risotto... We have one for every flavour! Yes because Risotto is a quick and delicious dish that will fill you up and leave you with a pleasant feeling ( who said only buffalo mozzarella makes you feel good? Yes I am talking to you!)
So today we are presenting a light, delicate, super fresh and low in calories dish( I am always looking out for you guys I am not like the southern italy grandma who only want you to get fat!)
So.....Let's go!
Doses for 2 portions
INGREDIENTS
- 160-180 g arborio rice
- 2 courgettes
- 1 onion
- 1 tablespoon of EVO oil
- 1/2 glass of white wine
- 1 tbsp salt
EQUIPMENTS
- 1 pan
- 1 pod
- 1 blender
PROCEDURE
Start by chopping finely the onion and put it in a pan with some oil until they have goldened
aside cut the courgettes in little cubes of about 1.5 cm divide the courgettes into two groups
- put half of the courgettes in a pod with boiling water and a spoon of salt and bring the water to boil. Cook the courgettes for about 5-6 minutes
Add the rice to the golden onions and let cook for a couple of minutes stirring continuously until the rice appear to be slightly golden too
Add half glass of white wine to the rice and let evaporate it completely
Add to the rice the courgettes left aside before
Add the boiling water from the courgettes that are cooking to the rice in order to cover all the rice grains then stop. Wait until the water starts to be absorbed and the grains are not covered with water anymore before adding more cooking water
( alternatively you can prepare a vegetable broth with a vegetable stock but I do not like using them as they are full of salt and zero nutrients so I usually don't use them in the kitchen).
Keep adding the water to the rice every time it dries out using the water of the courgettes consider that the total cooking time of the risotto will be approximately 15- 20 minutes depending on the rice you bought
After 5-6 minutes that the courgettes are in the boiling water they should be ready. So drain them out ( but keep the water for the cooking of the risotto ), and mix the courgette in a blender with: 1) a spoon of cooking water 2)a teaspoon of olive oil and 3) tsp of salt.
Add the courgette's cream to the risotto
After approximately 15 minutes the risotto should be ready (try it should be as the pasta " al dente" to be ready! Risotto is not too soft as this type of rice is not going to become softer than this so don't try to make it as a basmati rice, it will not happen!
Your risotto is now ready to be served hot with a leave of fresh basil on top!
THIS IS MY RISOTTO !
How does yours look like??
The secret to taste the risotto at its best is to be eaten hot in the garden with someone you love and a sprinkle of sunshine on top!
It will taste even better believe me!
SUGGESTIONS
To add extra flavour, when you add the cream of courgettes to the risotto you can also add 30-40g of Parmigiano Reggiano and a spoon of butter or spreadable to make it more creamy and tasty!
ENJOY!
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