Risotto - Zucchini, goat cheese and almonds

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Blend the zucchini with basil, garlic, olive oil, grated parmesan, pine nuts, and 10 g of goat cheese until smooth and creamy. Set aside.

Step 2

Heat olive oil in a pan, add the sliced shallot and cook until soft. Add the rice and toast for 1–2 minutes, stirring to coat the grains.

Step 3

Pour in the white wine and let it evaporate completely, then begin adding warm vegetable stock one ladle at a time, stirring and waiting until absorbed before adding more.

Step 4

Halfway through cooking, stir in the zucchini cream and continue adding stock until the rice is creamy and al dente.

Step 5

Remove the risotto from the heat and fold in the remaining goat cheese, stirring for a couple of minutes until creamy and fully incorporated.

Step 6

Serve the risotto and finish with a few flakes of goat cheese on top.