Risotto with zucchini, turmeric, pesto, and almonds
Prep
30 min
Cooking
25 min
Difficulty
Medium
Instructions
Finely chop the shallot, place it in a saucepan with a pinch of salt and 2 tablespoons of oil, and cook until softened for a few minutes with a little water. Add the rice to the shallot mixture, toast it, and deglaze with white wine. Add hot broth to the rice and cook until done (about 18 minutes).
Dice the zucchini; add the garlic and a few tablespoons of oil to a skillet. When hot, add the zucchini and sauté over high heat for about 10 minutes, until crisp-tender. At the end of cooking, add turmeric to taste, along with salt and pepper.
Toast the almonds in a non-stick pan until golden brown.
Stir in the Parmesan and pesto, mix well, and serve with the turmeric-seasoned zucchini and toasted almonds.
Products used
Ingredients
1
shallot
50ml
white wine
1l
vegetable broth (approx.)
2
zucchini
40g
grated Parmigiano-Reggiano
2
tablespoons sliced almonds
turmeric powder to taste
1
garlic clove
salt, pepper
basil leaves or other fresh herbs for garnish
