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Risotto with zucchini, lime, and thyme is a surprisingly fresh recipe. Lime can bring zucchini to life. That’s why they fit together so well in a dish. The fresh taste is particularly evident in a risotto. If you think about some crème fraîche and Parmesan cheese, you already see that this dish is a topper before you have tasted it. Fine with this recipe is that you do not need an extensive list of ingredients.
For this recipe good for 2 people use the following ingredients:
200 grams of risotto
75 grams of butter
1 large onion
750 ml of vegetarian broth
100 ml of crème fraîche
Small bunch of thyme
1 large zucchini cut into cubes
75 grams of grated Parmesan cheese
Juice of 1 lime
First cut the onion finely. Heat in a large pan with a thick bottom the butter and smother the onion until it has become glassy. Cut the sprigs of thyme finely and stir them through (you can also zip off the leaves). You can remove the sprigs later for serving if you want. Then add all risotto and stir well. Pour the broth next to the risotto little by little. Only add new stock if the previously added broth has been absorbed by the rice. Always keep stirring well.
Then add the diced zucchini and mix it with the risotto. Let the whole braise until the zucchini has softened, or if you think it tastes alright. Finally, the lime juice and the crème Fraiche go through the dish and the whole is ready. And last but not least divide the risotto over 2 plates and sprinkle the Parmesan cheese over it.
You can also mix a little lime zest with the risotto for an extra fresh taste.
You can also mix a little lime zest with the risotto for an extra fresh taste.
Tip: try the trofi with pesto sauce and beans