Main dishes

Creamy zucchini risotto with burrata

Name: Creamy zucchini risotto with burrata
Ingredients: • 1/2 onion; • Extra virgin olive oil; • 2 zucchini; • 400 g risotto rice (e.g. Carnaroli or Vialone Nano); • Vegetable broth, as needed; • Salt; • Black pepper; • 100 ml heavy cream; • 1 handful grated Parmesan cheese; • 2 burrata cheeses

30 min

Medium

For 4 people

Creamy zucchini risotto meets delicate burrata and the rich flavor of Parmesan. A simple yet elegant summer dish that combines fresh ingredients, a silky texture and harmonious Mediterranean flavors for an unforgettable taste experience.

Here’s what you need:

• 1/2 onion
• Extra virgin olive oil
• 2 zucchini
• 400 g risotto rice (e.g. Carnaroli or Vialone Nano)
• Vegetable broth, as needed
• Salt
• Black pepper
• 100 ml heavy cream
• 1 handful grated Parmesan cheese
• 2 burrata cheeses

Let’s go

Preperation

Finely chop the onion and gently sauté it in a pan with a drizzle of extra virgin olive oil. Coarsely grate the zucchini, add them to the pan and allow them to soften while absorbing the flavors. Stir in the risotto rice and toast it for about 1 minute, then gradually add the vegetable broth until the rice is just covered.
Cook the risotto for approximately 20 minutes, stirring regularly and adding more broth little by little as needed, until the rice reaches a creamy and velvety consistency. Season with salt and pepper.
Remove the risotto from the heat and stir in the cream and grated Parmesan to finish. Serve with a drizzle of extra virgin olive oil and garnish with the burrata placed delicately on top.

Tip: A little grated lime zest adds a wonderful freshness to the risotto.