Summer risotto with greens, feta and zucchini
4 servings
25 minutes
Summer risotto with herbs, feta, and zucchini is a light, aromatic dish perfect for warm days. Italians call risotto a culinary art where patience and the right texture are essential. This delicate combination of creamy rice, the freshness of mint and basil, the tanginess of feta, and the softness of young zucchini creates a harmony of flavors. Olive oil gives the risotto a silky texture while vegetable broth enriches it. Feta adds a salty note and fresh black pepper provides a mild spiciness. This dish is great for summer outdoor dinners and can be served as a main or alongside light salads. Inspired by Mediterranean cuisine, it combines simplicity of ingredients with exquisite taste, offering true pleasure to anyone who tries it.
1
Heat olive oil in a deep skillet and add thinly sliced zucchini. Fry over medium heat for 5 minutes until golden. Add minced garlic, season with salt and pepper, and cook for another minute. Add rice and stir for another minute.
- Olive oil: 2 tablespoons
- Baby courgettes: 500 g
- Garlic: 2 cloves
- Salt: to taste
- Freshly ground black pepper: to taste
- Risotto rice: 350 g
2
Bring the broth to a boil and add it to the rice one ladle at a time, stirring and adding the next when the previous one evaporates. Cook this way for 15-20 minutes until the rice is soft and the consistency is creamy.
- Vegetable broth: 1.2 l
3
Remove from heat and add chopped basil and mint. Then add crumbled feta and let it sit for 1 minute. Check the salt level and serve.
- Basil leaves: 25 g
- Mint leaves: 20 g
- Feta cheese: 100 g
- Salt: to taste
