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Risotto with courgettes
Simple and creamy risotto ideal for light summer meals. Ingredients
- 600 g zucchini, washed and grated
- 2 tbs olive oil
- ½ tsp dried rosemary, or 1 fresh sprig
- 1 clove garlic, crushed
- 200 g rice (Arborio)
- ½ tsp sea salt
- 100 ml sour cream
- Black pepper
- 1 tbs chopped dill, optional
Directions
1.In a wide pan heat sauté rosemary and garlic in the olive oil, until they release the aroma; add the zucchini, stir and cook for about 5 minutes.
2.Add rice, stir, season with salt.
3.Cook the risotto, adding hot water and stirring constantly, for about 10 minutes on low heat.
4.At the end stir in the cream and pepper, remove from heat.5.Serve sprinkled with dill, as a side dish with meat or alone with green salad.Useful Links
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