Risotto with zucchini and green beans.

Risotto with zucchini and green beans.

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– Article 0.5 of rice Arborio,
– 1 zucchini,
– 0, 5 tablespoons of frozen peas,
– 1 large onion,
– Article 1/4 of grated Parmesan cheese,
– 50 ml of dry white wine (if any)
– 2 tbsp butter
– 2 tablespoons of cream (I would add)
– 500-600 ml vegetable or chicken broth (I had a chicken)
– Freshly ground pepper and salt.

Cooking method:     

Heat the oil in a pan with a thick bottom, you can add a spoonful of vegetable. zucchini cut into cubes and fry quickly over high heat until golden brown. Pull out with a slotted spoon and put on a plate.

Peas defrost. On medium heat, in the same oil fry the chopped onion until transparent. Add salt and pepper. Pour the rice and fry, stirring constantly for about 3 -4 minutes. Pour the wine and stir to cook until it evaporates.

Then gradually add the hot broth (wait for long to evaporate all before adding a new portion). Cook until the rice is so tender, stirring constantly. Add zucchini and peas, pour the cream (this is my otsebyachina, like the taste of cream risotto and this will be more silky). Cook for 2 minute, remove from heat and pour cheese 1 tbsp butter. Serve immediately, sprinkled with Parmesan.

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Bon Appetit!

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2 комментария to “Risotto with zucchini and green beans.”

  1. Wow! This blog looks just like my old one! It’s on a completely different subject but it has pretty much the same page layout and design. Great choice of colors!

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