12. Zucchini and Mushroom Risoni “Risotto”

Updated at: Thu, 11 Jul 2024 09:29:19 GMT

Step 1

Fry rounds of zucchini in the olive oil with a little salt until golden, and remove from the pan.

Step 2

Bring vegetable stock to the boil in a small pot next to your frying pan.

Step 3

Add spring onion, mushrooms and garlic and sauté for a minute or two. Then add the risoni and fry for a minute, coating in the oil.

Step 4

Add the wine and cook the liquid off, then ladle stock into the risoni to cook, like a risotto and stirring regularly. You may not need all the stock, use as much as needed but don’t drown the risoni.

Step 5

When al dente, usually about 10 minutes, turn off the heat and stir in the Parmesan cheese and two thirds of the zucchini.

Step 6

Serve, topped with remaining rounds of zucchini and hazelnuts.

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Makes leftovers

Moist

One-dish