Risotto with saffron and zucchini

Many thanks to our friend Sara for sending us this very special recipe!

Send your recipe to cinzia@tenutegiachi.com

Risotto with saffron and zucchini


  1. 2 cups of rice;
  2. 3 zucchini;
  3. 1 shallot;
  4. 1/2 cup white wine;
  5. 1 sachet of saffron;
  6. vegetable broth;
  7. 4 tablespoons of extra virgin olive oil;
  8. salt to aste;
  9. freshly ground black pepper to taste;
  10. grated Parmesan cheese.

Pour the olive oil in a nonstick pan, scallions, the sliced ​​zucchini and cook for about 15 minutes.

Add the rice and lightly brown for another 6-7 minutes, making sure it does not stick to the pan.

Sprinkle with white wine and cook for another 5 minutes.

Gradually pour in the vegetable broth and salt.

When the rice is almost cooked came with a little ‘to dilute the saffron broth and add to the rice.

Mix well with a wooden spoon and cooked, add a pinch of Parmesan and black pepper. The risotto is ready to serve.

Food pairing: Chianti