Tuesday, January 10, 2017

Zucchini risotto - recipe with step-by-step photos

  • 500 milliliters of vegetables soup
  • 200 grams of rice
  • 200 grams of zucchini
  • 50 millilitres of white wine
  • 50 grams of butter
  • 30 grams of grated cheese
  • 3 spoons with olive oil
  • 1 big onion
  • salt
  • pepper

For the vegetable soup, we boiled together 1 onion, a few cherry tomatoes, one carrot, salt and pepper.

 While the soup is boiling, chop the onion and fry it in olive oil until yellow.

Add the rice and let it simmer for a few seconds. Add the wine and let it simmer just enough for the wine to evaporate, mixing from time to time (about 1 minute).

Add half of the soup and let the rice cook. Don´t forget to mix from time to time. Add some salt and pepper.

After 15 minutes, add the grated zucchini and the rest of the soup, mix and let them cook at medium fire for another 20 - 25 minutes.

When ready, put the pot aside and add the butter and the grated cheese.

You can eat it as it is, or with some meatballs :) .

The original recipe can be found here



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