Light Risotto with Zucchini and Ajvar with tomato and chili

Light Risotto with Zucchini and Ajvar with tomato and chili

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February 6, 2018

Creamy risotto with gentle zucchini and ajvar with tomato and chili is the right choice for a light, gourmet lunch or dinner. Although a low-calorie dish, it is at the same time full of seductive flavors, above all thanks to the addition of an aromatic ajvar with tomato and chili which served us here as the main spice.

We used basmati rice which is very quickly prepared and one of the lightest rice types. We recommend white, as it is, in contrast to integral, far easier to digest. Basmati rice comes from India and its name means "aromatic". Indeed, this long-grain white rice has its own pleasant aroma, and it can be found additionally flavored with jasmine. Before use, it is necessary to wash it properly and preferably soak it in water for about half an hour.

Light rice is a great base for many combinations of flavors, and this one with zucchini, fresh tomatoes, aromatic basil and genuine, proper ajvar with tomato and chili will, surely, become one of your favorites.

This dish is suitable for vegans and vegetarians.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 2-3 plates


2 to 3 young green zucchini

2 dl finely chopped peeled tomatoes

2 to 3 garlic cloves

Fresh basil to taste

2 tablespoons ajvar with tomato and chili

200g long-grain white rice

Half a liter vegetable broth

Salt to taste

1-2 tablespoons oil


Wash, dry and cut the zucchini in half lengthwise, and cut thin semi-circular slices. Fry them briefly on well-heated oil along with some finely chopped basil.

Add previously well washed and drained rice and fry with constant stirring until the rice grains become translucent.

Pour the tomatoes, add 2 tablespoons or to taste ajvar with tomato and chili, insert 2 to 3 whole garlic cloves and reduce heat so that the risotto can be stewed slowly. Pour 1-2 tablespoons of broth as much as to cover the rice, and with occasional stirring add the broth each time until the rice is absorbed and until all the rice is cooked. At the end, add salt to taste and serve with Parmesan cheese.


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