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Zucchini risotto

Zucchini risotto


    • 240 gr Arborio rice
    • 1 onion, finely chopped
    • 4 zucchini (courgettes), cut in small cubes
    • 80 gr Parmigiano Reggiano
    • 120 ml white wine
    • 1 lt. hot vegetable stock
    • extra virgin olive oil
    • salt and black pepper
    • Traditional Balsamic Vinegar of Modena (or BALSAMOSABA 12) to serve


    1. Out 1 tbsp oil in a heavy-based pan and fry the onion until soft.

    2. Add rice, stirring to coat it in the oil, the add the white wine and cook, always stirring, unti nearly evaporated.

    3. Add 2 zucchini (courgettes) divided in cubes, and start adding the hot stock to the rice, a ladleful at a time, waiting unitll each addition has been absorbed, before adding the next one. Keep on stirring all the time.

    4. At the end of cooking (ab. 20 mins) add the grated parmigiano and let the risotto rest covered for 5 minutes before serving.

    5. While the rice is cooking, deep fry the remaining zucchini in a pan with 2 tbsp olive oil. Add a pinch of salt and pepper, keep warm.

    6. To serve, divide the risotto in the dishes, add a large spoonful fried zucchini, and perfume with drops of traditional balsamic vinegar of Modena (or BALSAMOSABA 12)

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