Yellow and green risotto
Instructions
Chop the onion and sauté in a pan with 20 g of butter and 1 tablespoon oil.
Combine sausage, peeled and crumbled and the courgette, washed, trimmed and cut into small pieces.
Stir and saute for 5 minutes over low heat.
Add the rice, Cook stirring for a few minutes and then rinse with warm broth and continue to cook for 20 minutes.
When cooked, add saffron, a little butter and 3 tbsp.
Parmesan.
Adjust with salt and serve.