Trahanoto with courgettes zucchini and ricotta
Ingredients
- 2 tablespoons butter
- 200 grams / 7 oz. courgettes/zucchini (about 1 medium), chopped
- a handfuls fresh mint leaves, torn
- a handfuls fresh parsley, chopped
- 4 shallots, finely chopped
- 1 clove garlic, finely chopped
- 300 grams / 1½ cups trahanoto or risotto rice
- 1 glass white wine
- 900 milliliters / 4 cups vegetable stock
- 100 grams / 1 cup fresh Ricotta
- 100 grams / 1 cup grated Parmesan
- Salt & pepper to taste
- Optional: fresh lemon zest
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