Last week I was in Puglia, in Ginosa Marina, for my holidays. I had a beautiful week, enjoying the sea, the sun, the perfect climate and food. I cooked so many good and light recipes, alternating them with others super caloric 😀
I want you to try this Zucchini and lemon risotto!
I got the inspiration from the summer atmosphere and fresh lemon. This risotto is light because I didn’t use butter and cheese, but you are free to enrich it.
The photo I posted on instagram has been very much appreciated, I hope you will enjoy the taste as well ?!?
I used Zucchini that this wonderful place, Puglia, offers… it’s also the result of the work of the farmers who continue to grow fruits and vegetables for resale in various corners of streets. I hope that this tradition remains forever and won’t be destroyed by the import market that has nothing to do with local products, Italians!
Then in addition to goodness, there is human contact with the seller.
Sorry for the outburst … I’m not mad at you, I get angry with people trying to trample the treasure that Italy produces!
At the exit to the beach, I always found several greengrocers who with their ape van offering fruit and veggies plus a smile and a joke.
Among them is this gentleman who at times uncrowded, took advantage to get a nap in his chair, folding her walking in front of the shop. 
Here I bought zucchini and lemons to prepare the recipe of risotto that I’m going to explain step by step.
Ingredients:
-
three Zucchini
-
rice for risotto (3 tablespoons per person)
-
zest of one lemon
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white onion
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parsley
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one vegetable stock cube for the stock
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extra virgin olive oil
Procedure:
First of all prepare the broth with one stock.
Wash and slice the zucchini. In a Pan, fry white onion in a little oil, add Zucchini; Cook them with a little water and covered with a lid, for about ten minutes.
Add the rice and toast it for a few minutes, then pour in the broth and cook it like risotto…
When the rice is cooked, remove from heat, add parsley, and lemon zest.
Let stand for five minutes before serving.
With Love, Ross
If you liked the recipe let me know, leave me a comment!
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