We have to admit: grating the courgettes is not fun but worth the little pain in your arm. The result will leave a smile in your face, and above all is also cooking quicker. Is it not an advantage?
We know these are maybe times where we are all slowing down and appreciating the pleasure of cooking, baking and sharing with our people. But still, when you are cooking you look at your food with the expression: "come on, I am hungry. But how much time is this pasta taking? Look at the bag!"
So grating the courgettes saves all of this and helps making your risotto super colourful.
This vegetarian recipe can easily be transformed in a vegan one with the use of olive oil instead of butter and avoiding or substituting the parmesan with a dairy free option. White wine is optional but highly suggested by us. Regarding the vegetarian stock, if you have use it. If not, hot water with salt being careful of not over salting. For the rest: ENJOY!
260 gr of rice (arborio or carnaroli)
1/2 glass of white wine (optional)
Wash the courgettes, remove the end and grate them into little pieces.
Heat the butter in a pan and stir fry the chopped onion until softened and add the rice and stir it until toasted
Add the white wine and let it evaporate
Add now slowly and in different times, until absorption, the vegetable stock or the salted water and stir it patiently.
After 7 minutes add the grated courgettes, add more water always slowly and keep stirring
until the rice is cooked.
Once cooked, add a little spoon of butter and the parmesan at a low heat and stir it well until it gets creamy.
Let it rest for few minutes and Enjoy