Early summer risotto with zucchini, green beans, and salted ricotta cheese

The early summer risotto is a colorful and delicate first course, ideal when the vegetables start to change season and zucchini, green beans, ripe tomatoes, and fresh basil arrive in the kitchen. It is a simple recipe, but rich in aromas, perfect for serving a creamy risotto without making it heavy.

The base is the classic risotto one: rice toasted with shallot, deglazed with white wine, and slowly cooked with vegetable broth. The vegetables, first blanched and then flavored with garlic and tomato, add freshness and color. The salted ricotta, used in the final creaming step, gives saltiness and character, while the basil completes the dish with a summery aromatic note. It is a risotto suitable both for everyday lunch and informal dinner, as it combines simple ingredients with an elegant result. The advice is not to overcook the vegetables: they must remain soft but still lively in color and texture.

Risotto di prima estate con zucchine, fagiolini e ricotta salata

Risotto di prima estate con zucchine, fagiolini, pomodori e ricotta salata: un primo piatto cremoso, colorato e delicato, perfetto quando arrivano le prime verdure estive.

Print Recipe Vota la ricetta

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Course: Primer Plato

Cuisine: Cocina italiana

Chiave: Einfach, Receta paso a paso, Schnell

Servings: 4 porzioni

Ingredients

• 350 gr. Riso
• 200 gr. Fagiolini
• 300 gr. Piantine Di Zucchina
• 2 nr. Pomodori
• 1 nr Scalogno
• 2 cucchiaio Olio D'oliva Extra-vergine
• q.b. Vino Bianco
• q.b. Brodo Vegetale
• q.b. Ricotta Salata
• q.b. Sale
• q.b. Basilico
• q.b. Aglio

Instructions

• Pulire le verdure eliminando i filamenti.
• Scottarle in acqua bollente per 2 min.
• Far imbiondire l'aglio in un cucchiaio d'olio, unire i pomodori spellati e tritati, far insaporire e unire le verdure; salare e stufare brevemente.
• Tostare il riso in 1 cucchiaio d'olio con lo scalogno, sfumare col vino.
• Unire le verdure e il brodo; portare a cottura.
• Mantecare con la ricotta grattugiata; rifinire col basilico.

Early summer risotto is a recipe that highlights a few fresh ingredients with a straightforward and very Mediterranean preparation. The sweetness of the zucchini, the texture of the green beans, the freshness of the tomato, and the strong taste of salted ricotta create a pleasant balance, perfect for the warm season.

Serve it just creamed, with a few fresh basil leaves and, if you like, a light grating of salted ricotta on top. It is one of those simple dishes that work precisely because they respect the flavor of the ingredients.