Lemon and Zucchini Risotto Recipe
Tiziana is obsessed with risotto. Here is her latest IBS "safe" food experiment with a lemon and zucchini risotto recipe, made from scratch.
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Stove
- Plate
Ingredients
- 5 oz of zucchini
- 1/4 of a carrot
- 1 clove of garlic
- 6 oz of rice for risotto (arborio or vialone nano)
- 3 tablespoons of freshly squeezed lemon juice
- 2 spoons of extra virgin olive oil
- 3 tablespoons of grated Parmigiano
- 1 tablespoon of butter
- 2 1/2 cups of stock/broth
- salt to taste
- pepper to taste
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