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Wednesday, August 21 2013 15: 41

Bacon risotto and zucchini

Written by Azdora
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Speck risotto and zucchini Speck risotto and zucchini

Today we cook the risotto with bacon and zucchini. Zucchini, you know, fit well with many ingredients and the addition of bacon gives the dish more flavor!

difficulties recipe for Preparation cooking Cost
Easy 4 people 15 min.
30 min. € 4 - 5

What is needed
Ingredient Quantity
Carnaroli rice gr. 320
clear zucchini gr. 300
speck gr. 80
onion 1
White wine 1 glass
vegetable broth 2 cups
grated Parmesan cheese gr. 40
butter 1 walnut
salt, pepper, extra virgin olive oil qb


  • Spread the zucchini. Wash and cut into cubes.
  • Chop the onion (Alternatively you can use the shallot, particularly suitable in the preparation of sauces).
  • Cut the bacon into strips.


  • To soften, to moderate fire, the onion, along with some oil in a pan with high sides ..
  • Add the zucchini, salt and pepper and fry for 5 minutes, stirring often.
  • Add the rice and toast it.
  • Add the white wine and let evaporate.
  • Cook the rice, wetting gradually with the vegetable broth (or you can bring to a boil 1 / 2 liter of water in which to dissolve 1 nut plant). The broth must be added gradually with a ladle. It must be added an amount of liquid that is sufficient to cover the rice: it proceeds by adding more broth only when the previous one has been completely absorbed.
  • A couple of minutes before turning off the heat and add the bacon strips.
  • Turn off the heat and stir in butter and Parmesan cheese.
  • Serve adding chopped parsley.
Bed 16806 times Last modified on Friday, February 07 2014 17: 20

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