Sunset Risotto

Ingredients

• 250 g of Arborio rice
• 500 ml of legume broth
• 300 ml of white wine
• 50 g of butter
• 100 g of zucchini, thinly sliced
• 50 g of leeks, chopped
• 200 ml of milk
• 50 g of grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for frying

Method

1. In a pot, mix the white wine with the legume broth and bring to a boil. Reduce the heat to maintain a gentle simmer.
2. In a non-stick pan, fry the zucchini slices in a little olive oil until golden brown.
3. In the same pan, add the butter and chopped leeks. Cook over medium heat until the leeks are soft.
4. In a bowl, mix the rice with the warm legume broth and white wine. Cook over medium heat, adding the broth a little at a time.
5. When the rice starts to become creamy, add the milk and grated Parmesan, mixing well.
6. Cook for another 5-7 minutes, adjusting the salt and pepper to taste. The risotto should be soft and al dente.
7. Add the zucchini slices and gently mix.
8. Serve immediately, enjoying the intense flavor and golden color that recalls the Venetian sunset.