Zucchini Risotto in a Food Processor Recipe

Pour the vegetable broth into a pot and bring to a boil.

Peel and slice the onion and garlic. Wash, peel, and cut the zucchini into thin rounds.

Place the shallot and garlic in the bowl of the food processor and blend for 10 seconds at speed 5, then scrape down the sides of the bowl with a spatula. Pour in the olive oil, then set for 3 minutes at 100°C on speed 1.

Add the rice and white wine and heat for 3 minutes at 90°C on reverse speed 1. Then, add the zucchini, water, and bouillon cube, season with salt and pepper, and cook for 15 minutes at 100°C on reverse speed 1.

Once the cooking is complete, add the cream and cheese and mix for 2 minutes on reverse speed at level 2.

To finish, you can also add spices of your choice during preparation and directly to your plate.