Recipe Zucchini pesto risotto, hard sheep ricotta and cherry tomatoes – Italian Cuisine

  • 350 g 2 courgettes
  • 300 g Carnaroli rice
  • 120 g hard sheep ricotta
  • 50 g grated pecorino
  • 40 g cold butter
  • 30 g pine nuts
  • 8 cherry tomatoes or cherry tomatoes
  • 1 shallot
  • marjoram
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

To prepare the risotto with courgette "pesto", hard sheep's ricotta and cherry tomatoes, chop the shallot, let it dry in a saucepan with a drizzle of oil, then add the rice, toast it for 1 minute, blend it with a splash of white wine and continue cooking for 15-18 minutes with lightly salted boiling water or with vegetable broth.
Private the courgettes of the central part with the seeds and blend 200 g with a little marjoram, pine nuts, 50 g of oil, salt and pepper: you will need to obtain a creamy pesto.
stir finally the risotto with half the zucchini pesto, butter and pecorino cheese; add salt if necessary.
serve with cherry tomatoes cut into wedges, the remaining pesto, ricotta shavings and marjoram leaves to taste.

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