Friday, May 20, 2011

Rustic Risotto

Serves: 4 people Difficulty ': Easy Preparation time: 35 minutes INGREDIENTS 300g. 40g rice. butter 750ml. chicken broth 1 / 2 cup white wine 1 onion 2 courgettes 200g. 200g of peas. green beans 1 bunch asparagus 150g. of tomato sauce a few leaves of fresh basil grated parmesan salt pepper PROCEDURE -------------------------- Peel and chop the onion and fry in a pan together with the butter, until 'begins to brown.

Add the rice and toast for 1 minute, masculated with a wooden spoon. Pour the white wine and let evaporate. Tick the zucchini and green beans, trimmed asparagus and rinse the peas. Wash and cut the vegetables into small cubes, and add to rice along with tomato sauce. Season with salt and pepper, add gradually hot stock and cook until completely cooked.

Meanwhile wash and chop the basil keep aside a little for garnish. When cooked, add the rice, basil and parmesan cheese, mix well and let stir for 1 minute before serving.

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