ZUCCHINI RISOTTO
Rice & veggies, super-tasty, as a side dish or main course.
What you need:
- 1.7 oz (750 g) grated zucchini
- 1 onion 3 oz (90 g)
- 22 oz (650 ml) vegetable soup
- 0.7 lbs (300 g) risotto rice
- 4 tablespoons of oil
- 7 oz (200 ml) white wine
- 2 oz (50 g) of butter
- 2 oz (50 g) of cream cheese
- 2 oz (50) g grated parmesan
- salt, pepper
- 1 bunch parsley (optional)
How you do it:
1. Heat 4 tablespoons of oil and cook the finely chopped onion for 3-4 minutes, on high heat, until it becomes translucent.
2. Add the rice and cook it for 1-2 minutes.
3. Add 200 ml of white wine and boil until it evaporates (2-3 min.).
4. Reduce the heat to medium, add grated zucchini and mix well. Boil for 15 minutes, stirring continuously, so that it does not stick to the bottom of the pan.
5. Add the soup gradually, 250 ml at a time, as the liquid is absorbed. Stir continuously.
6. When the rice is cooked, turn off the heat and add the butter, cream cheese and grated parmesan.
Add salt and pepper to taste and homogenize everything.
7. Optionally, add fresh chopped parsley, for extra flavor.
You can serve it as a super-tasty main course, or as a side dish for chicken, meatballs or fish.
Bon Appetit!
That looks very tasty!