Risotto with Vegetables (Risotto con Verdure)
Instructions
Check the zucchini and eggplant, wash them and cut them into cubes.
Grigliateli.
Peel the onion, cut into rings one half and chop the other half.
In a pan, heat the saucepan, heat half of the oil and the onion rings with the clove of garlic; Add the diced zucchini and Eggplant and seasoning.
Add salt, pepper, perfumed with coarsely chopped basil, stir and remove from heat.
Blanched for a few moments the tomatoes in boiling water, drain and Peel.
Divide them in half and remove the seeds and vegetation; cut the flesh into small pieces.
In a saucepan, bring to the boil a liter of water and let dissolve.
In a saucepan, heat the remaining oil and the chopped onion soffriggetevi.
Add the rice and let it toast on lively flame, stirring with a wooden spoon.
Sprinkle with the stock in small quantities and cook the rice for ten minutes.
Add the browned vegetables and cook for five minutes.
Bring cooking rice by combining other hot broth as that the former was absorbed.
Cut the cheese into cubes.
When the rice is cooked, add the cheese and tomatoes.
Transfer the rice to a large plate and serve.
Ingredients and dosing for 4 persons
- 320 g of rice
- 200 g of first cheese sale
- 1 onion
- 1 clove of garlic
- 1 small eggplant
- 2 tomatoes
- 2 zucchini
- 4 leaves of basil
- 2 nuts for vegetable stock
- 5 tablespoons of olive oil
- Salt
- Pepper