Saffron risotto with zucchini and ricotta

Ingredients

For 1 serving

• Carnaroli rice70 g
• Zucchini200 g
• Ricotta80 g
• Grana Padano10 g
• Onion30 g
• Vegetable broth500 ml
• Extra virgin olive oil8 g
• Saffronto taste
• Saltto taste

Contains: lactose, celery,

In season: May – September

Method

1. Heat the vegetable stock and keep it hot over the lowest heat. Meanwhile peel and finely chop the onion, wash and trim the courgettes and cut them into 1 cm dice.
2. In a saucepan heat the oil over a medium-low heat and fry the onion for 3 minutes, until translucent; add the courgettes and cook for 3 minutes, until they start to soften.
3. Add the rice and toast it for 2 minutes over a medium heat, stirring, until glossy.
4. Cook the rice for 17 minutes, adding the stock one ladleful at a time as the previous one is absorbed and stirring often. Dissolve the saffron in the last ladleful of stock and add it in the final 2–3 minutes, until the rice turns a rich yellow.
5. When the rice is al dente turn off the heat, season with salt and beat in the ricotta and grated Grana Padano vigorously until creamy; rest for 1 minute and serve.