Summer risotto
Instructions
Saute the onion in oil, add the rice, let it toast, then add 1 ladleful of broth.
Add peas, green beans and tomatoes into small pieces.
Stir and bring to a lively Broil and adding the broth a little at a time.
Salt.
Off the heat and stir in the cheese, if desired, with the egg yolks.
Serve hot.
Ingredients and dosing for 4 persons
- 350 g of rice
- 300 g of peas
- 1 handful of green beans
- 300 g of sauce tomatoes
- 1 onion
- 1 nut soup
- Grated cheese
- Salt
- 2 egg yolks (optional)
- Olive oil