Risotto with zucchini
Instructions
To Brown the butter, then add the zucchini slices and let them stand for 7 minutes, season with salt and add the rice.
Take it in kitchen by adding the broth a little at a time.
Adjust salt and pepper, add the parmesan and chopped parsley.
Remove from heat, stir and add the diced mozzarella.
Serve with chopped hard-boiled eggs.
Ingredients and dosing for 4 persons
- 350 g of rice
- 4 zucchini
- 2 eggs
- 1 mozzarella
- 80 g of butter
- 100 cl of also nut soup
- Parsley
- Grated parmesan cheese
- Salt
- Pepper