Zucchini risotto with crispy pancetta

Name: Zucchini risotto with crispy pancetta
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 4 TABLESPOONS Olive oil; 250 g Risotto Rice; 500 ml Vegetable broth; 250 ml dry white wine; 2 Garlic cloves; 300 g Courgette; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 60 g Pine nuts; 100 g Pancetta; 3 Stem(s) Sage; 75 g grated parmesan cheese; baking paper; 7-10 Tbsp milled pepper

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
4 TABLESPOONS Olive oil
250 g Risotto Rice
500 ml Vegetable broth
250 ml dry white wine
2 Garlic cloves
300 g Courgette
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
60 g Pine nuts
100 g Pancetta
3 Stem(s) Sage
75 g grated parmesan cheese
baking paper
7-10 Tbsp milled pepper

Directions

1
Peel and finely chop the onion. Heat 2 tablespoons of oil in a saucepan. Fry onion and rice until translucent, stirring continuously. Add broth and wine bit by bit, stirring from time to time. Add the next portion of liquid only when the rice has absorbed the liquid.
2
Cook for a total of 30-35 minutes.
3
Peel and chop the garlic. Wash and clean the zucchini, halve lengthwise and cut into slices. Heat 2 tablespoons of oil in a frying pan. Brown the zucchini in it. Season with salt, pepper and sugar. Add pine nuts and garlic and fry briefly.
4
Spread Pancetta on a baking tray lined with baking paper. Wash the sage, dab dry and remove the leaves. Sprinkle pancetta with it. In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
5
manufacturer) bake for about 8 minutes until crispy
6
Stir the zucchini mixture and 50 g parmesan loosely into the risotto, season with salt and pepper. Take the baking tray out of the oven. Sprinkle the risotto with some pancetta, sage and remaining parmesan and possibly with ground pepper.
7
Add the rest of the pancetta.