Risotto With Zucchini And Yogurth

Preparation:

Preparation: Peel, wash and cut the zucchini into chunks. Brown them for a few minutes in a saucepan with the butter, then add the rice and let it toast for a few minutes, stirring constantly. Sprinkle with the white wine and, when it has evaporated, add the boiling broth little by little. Continue cooking, stirring constantly and 5 minutes before removing the risotto from the heat, add the yoghurt. Sprinkle with grated Parmesan, switch off and leave to rest for a few minutes with the container covered. Serve the risotto piping hot.