Zucchini Risotto with Mushrooms

For zucchini risotto with mushrooms, cut half of the zucchino, sauté in a pot with olive oil and then puree.

Cut the remaining zucchino into small cubes. Cut mushrooms in the same way. Dice the onion and garlic and sauté briefly in olive oil, then add the risotto rice and sauté. Extinguish with white wine until it evaporates and then pour in the soup. Stir constantly and keep pouring until the risotto no longer absorbs liquid.

Finally, fold in the diced zucchini, mushrooms and zucchini puree. Season to taste and sprinkle with fresh herbs and/or Parmesan cheese.

Preparation Tip:

Optionally, instead of zucchini risotto with mushrooms, you can prepare zucchini risotto with porcini mushrooms.

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