- 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
- dry white wine
- extra virgin olive oil
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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