zucchini risottoZucchini Risotto is a simple but tasty and genuine recipe. It’s perfect for enjoying on a fresh spring day, and blended with creamy Pecorino cheese creates a perfect blend!







  • 320 g Carnaroli Rice
  • 350 g of Zucchini
  • 1 l of vegetable broth
  • 80 g of red onions
  • 100 g of white wine
  • 50 g of butter
  • 40 g of grated Pecorino
  • Salt and black pepper
  • 20 g of Extra virgin olive oil



To make Zucchini Risotto start preparing the vegetable broth. Peel the red onion and finely chop it, heat the olive oil in a large pan and add the onion, let it brown for a few minutes over low heat until it is dry, adding a bowl of broth.

After pouring the rice and let it toast for 1 minute with a lively focus, then blend with white wine and, once the wine evaporates, lower the flame on medium heat and add the vegetable broth at a time (rice cooking will take about 20 minutes).

Meal the zucchini and grate them with a griddle, half-cooking the rice (after about 10 minutes), add the salted zucchini, salt, and pepper and mixed them with a wooden spoon.

Once the risotto is ready, turn off the fire and peel it with butter and grated cheese and serve it hot!