Recipes
Rice with Zucchini (Courgette)
In Italy risotto has acquired the status of an independent meal, “primo piatto”. Together with the very famous Milanese risotto, which is yellow in colour, due to the use of saffron, especially favourite dishes are risotto with seafood or with vegetables –much like the following very simple, light summer dish.
| Preparation time | 40 min |
|---|---|
| Demanding |  |
| Energetic value | 451 kcal / 1885 kJ |
Ingredients
 | 4 |
|---|---|
| 250 g | rice |
| 500 g | zucchini, partly peeled and diced |
| 5 tablespoon | olive oil |
| 20 g | butter |
| 150 g | spring onions, sliced into rings |
| 3 cloves | garlic, crushed |
| 1 tablespoon | Vegeta Chicken Stock Powder |
| pepper | |
| 50 ml | wine |
| 1 tablespoon | basil leaves, chopped |
| 1 tablespoon | parsley, chopped |
| 2 tablespoons | grated parmesan cheese |
| 1 tablespoon | Vegeta Gourmet Stock Powder |
Preparation
- Place the onions, garlic and zucchini in frying pan with olive oil, stir through and fry.
- Add Vegeta Gourmet Stock Powder and rice, then braise shortly.
- Mix in the butter, Vegeta Chicken Stock Powder, pinch of salt, pepper and pour 800 ml water over the mixture. Mix well and cook slowly in a covered pan, stirring the rice occasionally.
- As the rice becomes a little softer, add the wine and stir (i(you may also add some wine vinegar, accordng to taste).
Sprinkle over with basil leaves and parsley.
Serving
Serve the risotto warm with grated parmesan cheese.
Tip
A pan with a thick base is recommended for cooking this risotto.
Little secret
After you add the wine and spices, mix the rice, remove from the heat and leave it covered for 2 minutes.
