Zucchini risotto with pine nuts and feta

Name: Zucchini risotto with pine nuts and feta
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 red onion; 4 rods Celery; 400 g Courgette; 1 Organic Lemon; 2 TABLESPOONS Olive oil; 300 g Risotto rice (e.g. Arborio); 100 ml dry white wine; 1 l hot vegetable broth (instant); 2 Bay leaves; 50 g Pine nuts; 200 g creamy feta; 80 g Parmesan (piece); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 stems Basil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

More than just a great side dish - the creamy risotto with vegetable garnish and feta is also perfect as a whole meal!

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 red onion
4 rods Celery
400 g Courgette
1 Organic Lemon
2 TABLESPOONS Olive oil
300 g Risotto rice (e.g. Arborio)
100 ml dry white wine
1 l hot vegetable broth (instant)
2 Bay leaves
50 g Pine nuts
200 g creamy feta
80 g Parmesan (piece)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 stems Basil

Directions

1
Peel and finely chop the onion. Clean and wash the celery and zucchini and also dice finely. Wash lemon hot, dry and peel or finely grate the peel in thin strips. Squeeze the lemon.
2
Heat the oil in a wide saucepan. Sauté the onion over medium heat until translucent. Fry celery and half of the lemon peel briefly. Add the rice and continue to fry for 1-2 minutes while stirring until the rice grains start to "crackle" and become glassy.
3
Add wine and let it evaporate at medium heat for a few seconds while stirring. Add lemon juice and hot stock until the rice is covered. Stir from time to time, adding broth from time to time. Add zucchini and bay leaf. Simmer rice open over low heat for 15-20 minutes, stirring continuously. Add stock until the rice is creamy.
4
Roast pine nuts in a pan without fat. Crumble the feta. Grate parmesan. Stir in the feta and half the parmesan. Season to taste with salt and pepper. Wash basil, shake dry, chop coarsely. Sprinkle the risotto with pine nuts, basil, remaining parmesan and lemon peel.