Risotto with Apricots, Zucchini and Rosemary

Contrasting flavors coming to the plate: what happens if we combine the sugary acidulous apricots with the delicacy of courgettes and finish it all off with an intense aroma of rosemary? Today we will find out by preparing a sumptuous risotto not to be missed!

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Identity Card of the Recipe

• 91 KCal Calories per serving

• Ingrediants

  • 300 g of rice
  • 150 g of zucchini
  • 300 g of apricots
  • Q.b. of salt
  • Q.b. of pepper
  • 1 sprig of rosemary
  • Q.b. (About 800 ml) of vegetable broth
  • 30 g of grated Parmesan cheese
  • 2 tablespoons of extra virgin olive oil

  Materials Needed

  • Casserole
  • Chopping board
  • Knife
  • Wooden spoon

  Preparation

  1. Prepare the vegetable broth: for the complete recipe, click here.
  2. Wash the courgettes, trim them and cut them into very small cubes.
  3. Pour two tablespoons of extra virgin olive oil into a saucepan. Brown the courgettes, adding salt and pepper.
  4. Meanwhile, wash the apricots, cut them in half and remove the stone. Cut the apricots into cubes.
  5. When the courgettes are golden, add ¾ of the apricots and cook for another 5 minutes.
  6. At this point, add the rice and mix to blend the ingredients.
  7. Sprinkle the rice by adding a ladle of vegetable broth at a time: maintain a medium heat, stirring often and hydrating the rice whenever it requires it. Cook for 12-14 minutes, depending on the type of rice chosen.
  8. A few minutes before the rice is cooked, add a sprig of rosemary and, if necessary, season with salt and pepper.

  The right alternative
  For a rice with sweeter notes, replace the apricots with peach cubes or add a few pieces of melon. Try the melon risotto recipe!

  9. Turn off the heat, add the grated Parmesan cheese, stir in and serve, finishing the dish with a few cubes of raw apricot.

  Alice's comment - PersonalCooker

  The combination, unusual and risky, is fantastic: for a stronger taste, replace the parmesan with pecorino or stir in a spoonful of gorgonzola. If you liked the taste, you can use this sauce to season the pasta!

  Nutritional values ​​and Health Comment on the recipe

  Risotto with Apricots, Zucchini and Rosemary is a preparation that is part of the first courses.
  It has a moderate energy intake and calories are mainly provided by carbohydrates, followed by lipids and finally by proteins.
  Carbohydrates are mainly complex, monounsaturated fatty acids and peptides of medium biological value.
  Cholesterol is irrelevant, and so are fiber.
  Risotto with Apricots, Zucchini and Rosemary is a food that lends itself to most diets; the portion should be reduced in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia.
  It contains small amounts of lactose, which is why it should not be consumed by the most sensitive milk sugar intolerant; as it does not contain gluten, it lends itself to the diet for celiac disease.
  It is excluded from the vegan philosophy but not from the vegetarian one.
  The average portion (of cooked food) is about 350-400 g (320-365kcal).