Risotto with Robiola and Spring Vegetables
Ingredients
- risotto rice
- robiola cheese
- zucchini flowers
- marinated zucchini
- broad beans
Preparation
Prepare the marinated zucchini if not already done, by slicing and marinating in oil and herbs.
In a large pan, heat oil and toast the risotto rice until lightly golden.
Add white wine and stir until evaporated.
Gradually add hot broth, one ladle at a time, stirring constantly until the rice is al dente and creamy.
Incorporate zucchini flowers, broad beans, and marinated zucchini, cooking until tender.
Stir in robiola cheese until melted and creamy, then remove from heat and serve immediately.
