One zucchini and rice! I never expected this dinner to be so creamy.

This zucchini risotto is incredibly creamy and full of flavor! The secret lies in a simple zucchini cream with Parmesan and pine nuts, making the risotto especially aromatic and creamy without any cream. A simple dinner you definitely should try!

Ingredients

• 1 onion.
• Olive oil.
• 350 g zucchini.
• Salt to taste.
• Black pepper to taste.
• 350 g risotto rice.
• 200 ml dry white wine.
• About 600 ml vegetable broth.
• 2 garlic cloves.
• 50 g Parmesan, grated.
• 50 g pine nuts.
• 100 g cream cheese.

Instructions.

1. Finely chop the onion and garlic.
2. Heat olive oil in a pan and sauté the onion until translucent.
3. Add the risotto rice and toast it briefly.
4. Pour in the white wine and let it evaporate while stirring.
5. Gradually add the vegetable broth, stirring continuously, until the rice is cooked al dente.
6. Meanwhile, grate the zucchini and blend it with Parmesan, pine nuts, and cream cheese to create a creamy zucchini mixture.
7. Season the zucchini cream with salt and black pepper to taste.
8. Once the risotto is cooked, stir in the zucchini cream and mix well to combine.
9. Adjust seasoning with salt and pepper if needed.
10. Serve the risotto warm and enjoy!

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