Zucchini Risotto

How to prepare zucchini risotto

1. Keep the broth over low heat to have it hot at hand. Dissolve the turmeric or saffron in the broth.
2. Cut the zucchini into cubes. Heat 2 tablespoons of oil and sauté the cubes for 10 minutes. Remove about 1/3 (by eye) of the cubes, and leave the rest in the pan. Add the chopped onion over the cubes in the pan and sauté for another 5 minutes, until the onion is soft too. Transfer the contents of the pan to a food processor and blend until the zucchini becomes a smooth paste.
3. Heat the remaining 2 tablespoons of oil in the pan. Add the rice and toast it for 5 minutes over high heat, stirring occasionally.
4. Pour in the wine and after it has evaporated, add salt (1 teaspoon) and a few pinches of pepper. Then add the zucchini paste, bay leaf and pour the first two ladles of hot broth and turn the heat to medium-low, just enough to let the rice simmer gently.
6. Continue adding broth, just one ladle at a time. Add the next ladle only when the previous ladle of broth has been completely absorbed by the rice. Stir constantly in the rice - this is essential for it to become creamy! The process will take about 20-25 minutes, until you finish all the broth. At the end, the rice will be cooked and creamy.
7. Check the risotto for salt - you will surely need to add more. Add the parmesan and zucchini cubes and stir gently until the parmesan has melted. Turn off the heat, cover the pot and let it rest for 5 minutes.

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