zucchini risotto Ingredients: 300 g of - rice - 4 spoons of - olive oil - 0.5 - onion - 2 - zucchini - 1 sachet of - saffron - 1 l of - broth - 100 g of - grated parmesan - 1 glass of - dry white wine.
Utensils： 1 salad bowl 1 ladle 1 Grater graters-
Total time:
35 min
Preparation:
15 min -
Cooking:
20 min
Phase 1
Wash and cut the zucchini into slices.
Phase 2
Brown the finely cut onion in two spoonfuls of oil.
Phase 3
When the onion starts to turn golden, add the zucchini and stew for a few minutes.
Phase 4
TowardsAdd the rice and mix with a wooden spoon.
Phase 5
Let it perfume for a few minutes, pour in the dry white wine and let it evaporate over high heat, still stirring.
Phase 6
When the rice has evaporated, add a ladle of boiling broth and continue cooking, covering with broth.
Phase 7
Shortly before the end of cooking, add the saffron diluted in a little broth.
Phase 8
Mix with the grated parmesan and two spoons of oil.
Phase 9
Serve.
Utensils： 1 salad bowl 1 ladle 1 Grater graters-
Total time:
35 min
Preparation:
15 min -
Cooking:
20 min
Phase 1
Wash and cut the zucchini into slices.
Phase 2
Brown the finely cut onion in two spoonfuls of oil.
Phase 3
When the onion starts to turn golden, add the zucchini and stew for a few minutes.
Phase 4
TowardsAdd the rice and mix with a wooden spoon.
Phase 5
Let it perfume for a few minutes, pour in the dry white wine and let it evaporate over high heat, still stirring.
Phase 6
When the rice has evaporated, add a ladle of boiling broth and continue cooking, covering with broth.
Phase 7
Shortly before the end of cooking, add the saffron diluted in a little broth.
Phase 8
Mix with the grated parmesan and two spoons of oil.
Phase 9
Serve.