Trahanoto with courgettes (zucchini) and ricotta
By: Ala Lemon
Published: Saturday, April 4, 2015 - 3:24pm

Ingredients




2 tbsp butter
200g / 7 oz. courgettes/zucchini (about 1 medium), chopped
A handful fresh mint leaves, torn
A handful fresh parsley, chopped
4 shallots, finely chopped
1 clove garlic, finely chopped
300g / 10.5 oz. / 1½ cups trahanoto or risotto rice
1 glass white wine
900ml / 4 cups vegetable stock
100g / 1 cup fresh Ricotta
100g / 1 cup grated Parmesan
Salt & pepper to taste
Optional: fresh lemon zest

Preparation

1 In a sauté pan, melt half the butter over medium heat. Once the butter is melted, sauté the courgettes until tender, about 5 minutes. Stir in the mint and parsley. Transfer to a plate and set aside. 2 In the same pan, melt the remaining butter. Add the shallots and garlic and sauté until softened, about 2-3 minutes. 3 Add the trahanoto or risotto, and stir with a wooden spoon, until all the grains are coated and glistening. Pour in the wine and stir until completely absorbed. 4 If using trahanoto, pour in the stock and allow to simmer, stirring regularly, until all the liquid is absorbed. 5 If using risotto rice, add 1 ladle of stock and stir continuously until absorbed. Re peat, one ladle at a time, until the rice is cooked but still has a little bite. It should take 18-20 minutes and you may not need all the stock. 6 Add the ricotta and parmesan, and mix well. Season with salt and pepper, add the courgettes and mix. 7 Cover and allow to rest for 2 minutes before serving, topped with fresh lemon zest. 8 Find more recipes on my blog http://alalemon.com

About

Trahanoto is like a risotto, but different