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Creamy Zucchini & Pea Risotto with Feta | Summer Kitchen
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Ein herrliches, cremiges Sommer-Risotto mit frischer Zucchini, süßen Erbsen, spritziger Zitrone und feinem Feta. Perfekt für ein leichtes Feierabendgericht in unter 30 Minuten!
Ingredients
Preparation method
Preparation
Finely dice the shallots and garlic cloves. Wash the zucchini and cut into small cubes. Wash the lemon in hot water, finely grate some zest and squeeze the juice.
Heat the vegetable stock in a small pot and keep warm.
Instructions
Heat the olive oil in a wide pot or deep frying pan. Sauté the shallots and garlic over medium heat until translucent.
Chef's tip
For an extra fresh aroma, you can sprinkle some additional grated lemon zest over the feta right before serving.
Leftovers are ideal to store and can be reheated the next day with a little stock or made into crispy arancini.
20 min
Under an hour
