Risotto with zucchini and yoghurt
Instructions
Peel, wash and cut the zucchini into chunks.
Let them cook for a few minutes in a saucepan with the butter, then add the rice and let it toast for a few minutes, stirring constantly.
Sprayed with white wine and, when evaporated, wet gradually with the boiling broth.
Continue cooking, stirring constantly, 5 minutes before removing the risotto from the heat, add the yoghurt.
Sprinkle grated Parmesan, switch off and let it sit for a few minutes in covered container.
Serve the risotto to the table piping hot.
Ingredients and dosing for 4 persons
- 400 g of rice
- 1 jar of whole yoghurt
- 2 zucchini
- 1 glass dry white wine
- Broth
- Grated parmesan cheese
- 50 g of butter