Zucchini Risotto Recipe
Ingredients
| 1/2 cup / 100 g / 4 oz butter | ||
| Onion | 1 Large, chopped | |
| Courgettes | 2 Small, diced | |
| Carrot | 1 , diced | |
| Tomato | 1 Large, chopped | |
| 3/4 cup / 50 g / 2 oz mushrooms, wiped and sliced | ||
| Rice grain | 2 Cup (16 tbs) | |
| Chicken broth | 4 1/2 Cup (16 tbs) | |
| Tomato Paste | 15 Milliliter | |
| Ground black pepper | 1 To taste | |
| Parmesan cheese | ||
| Salt | To Taste | |
Directions
Put half the butter in a large bowl and cook for 1 minute. Stir in the vegetables, cover and cook for 8 minutes, stirring once.
Stir in the rice, pour over the stock (broth) and add the tomato puree (paste). Season with a little salt, cover and cook for 15 minutes, stirring once.
Allow to stand, covered, for 7 minutes. Stir in the remaining butter, plenty of black pepper and some Parmesan cheese.
Serve, with more Parmesan cheese separately.
Stir in the rice, pour over the stock (broth) and add the tomato puree (paste). Season with a little salt, cover and cook for 15 minutes, stirring once.
Allow to stand, covered, for 7 minutes. Stir in the remaining butter, plenty of black pepper and some Parmesan cheese.
Serve, with more Parmesan cheese separately.
Chef
