Tri-Color Risotto
Instructions
Make a sauce of onion in olive oil, when Golden add the courgettes and diced tomatoes, season with salt and pepper and let flavour for a few minutes before adding the rice.
Let it shine well and then start cooking the risotto by diluting mano a mano with vegetable broth.
When cooked, add saffron, butter and Parmesan cheese and stir to fire off.
Wait one minute before serving.
Ingredients and dosing for 4 persons
- 320 g of rice
- 1/2 onion
- 2 zucchini
- 2 ripe tomatoes
- 1 sachet of saffron
- 50 cl of vegetable broth
- Olive oil
- Salt
- Pepper
- 4 tablespoons of grated parmesan cheese
- 20 g of butter