"Risotto is so good! This time I added zucchini and eggplant. We loved it very much!"
Risotto con Zucchini e Melanzane
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Prep time: 10mins
Cook time: 35mins
Serves or Makes: 2
Recipe Card
ingredients
- 120 g Risotto Rice
- 1 Zucchini
- 1 small Eggplant
- 3 cloves Garlic
- 2 slices Bacon
- 100 ml White Wine
- 1 bag Saffron
- Salt
- Pepper
- 1 liter Vegetable Broth
- Oregano
- Rosemary
- 120 g Creme Fraiche
- 30 g Butter
- 20 g grated Parmesan
Method
Step 1
Slice the zucchini and eggplant very thinly, chop the garlic and bacon. You don’t need any more fat to fry, the bacon will release enough.
Step 2
Fry these in a heavy pot until soft. Add the rice and fry until translucent.
Step 3
Add the white wine, season well and add the saffron. Let the risotto cook on low flame and add some broth from time to time. The more you move the risotto, the creamier it will get, as it will loosen the starch from the rice.
Step 4
As soon as the rice is soft, add the creme fraiche, butter and the grated Parmesan. (The butter will give the Risotto a very good taste, so don’t omit it.)