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Prosecco and Courgettes Risotto

Prosecco and Courgettes Risotto

Prosecco and Courgettes Risotto

Prosecco and Courgettes Risotto

Floriana Vincis
A fresh, fast and elegant risotto recipe! Surprise your family and friends with a fine touch!
P.S. And you can always drink the rest of the prosecco while cooking the risotto!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 2 people


  • 1 big Courgette
  • 300 ml Prosecco
  • 160 g Rice for Risotto (Arborio or Carnaroli)
  • 1 big clove Garlic
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Vegetable Stock Pot
  • 1 Small Carrot
  • 1 Celery Piece


  • Firstly, dice the courgettes ( I like them when they are about 2 cm long, as when they are too small, they get cooked too fast), carrots and celery. Leave them aside.
  • Crush a clove of garlic. I normally use a garlic crusher, as it helps to take out also the “water” from the garlic, the most aromatic part of it.
  • Stir fry it with the oil, for 1 to 2 minutes. Watch out not to burn it!
  • Add the rice and toast for 1 minute.
  • Add the prosecco, the vegetable stock pot, the carrots, celery and courgettes cubes.
  • Leave it until the prosecco is completely absorbed, then add hot water as needed. In 15 minutes your risotto should be ready, but check out the cooking time on the back of your rice pack and follow that! Enjoy!


I have also tried the same recipe using the Gallo 3 Grains. It makes the recipe even more sofisticated, and the different grains give different textures to your risotto! Let me know if you have enjoyed it!
Keyword Courgettes, Dinner, Easy, Fast, Fine, Lunch, Prosecco, Risotto

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