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Osteria La Spiga’s Risotto Alla Zucca

Osteria La Spiga’s Risotto Alla Zucca
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Osteria La Spiga’s Risotto Alla Zucca


Chop large onion, place in pot on stove (medium heat)
Add clove of garlic cut in half
Add ½ cup of chicken stock
Grate one medium sized zucchini

Season two zucchini blossoms with salt, garlic clove and olive oil

Once onions are soft/translucent, add grated zucchini to pot mixture

Add pinch of salt

Remove half of zucchini mixture from pot (place in bowl)
Stir one cup of rice into pot and cook for roughly 30 seconds (stir continuously)
Add 1.5 cups of chicken stock, a little at a time
Add zucchini mixture from bowl into pot
Add ½ cup of crushed tomato seasoned with basil
Add zucchini blossoms

Once rice is fully cooked turn heat off the burner
Add butter and parmesan cheese to taste

Add basil leaf garnish

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