A simple but very tasty courgette risotto recipe seasoned with Kikkoman Soy Sauce. A great vegetarian dish.
- Preparation Time10 mins
- Cooking Time25 mins
Nutrition per serving
- Energy425 Kcals
- 50 g of butter
- 250 g of arborio rice
- 300 g of yellow or green courgette, cut into 1cm pieces
- 120 ml of dry white wine
- 1 litre of vegetable stock
- 70 g Parmesan cheese, grated
- 1 tablespoon of Kikkoman Soy Sauce
- 2 tablespoons of chopped parsley
- A pinch of pepper
Melt the butter in a large pan. Add courgette and risotto rice, stir constantly and fry until it becomes transparent.
Pour the wine over it and stir until it evaporates. Then gradually add the stock a ladleful at a time while stirring. Once it is absorbed add the next ladleful, stirring all the time, until it is all used up - takes about 20 minutes.
Finally, add the grated Parmesan cheese, parsley, season with Kikkoman soy sauce and pepper, mix and serve the courgette risotto right away.