Serving
Serve the risotto warm with grated parmesan cheese.
Pesto Tuna
Shrimp Risotto
Chicken crumbed with polenta
Veal in Almond Sauce
Artichoke Soup
Capsicum and Eggplant Salad
Chicken and Mushroom Stir Fry
Veal with Tuna sauce
Seafood Soup
Beef in Seasoned Oil
Chicken and Zucchini Stir Fry
Warm Ajvar Sandwiches
Cheese and Walnuts fillets
Roasted turkey breast with apples
TUNA STEAKS WITH ROCKET AND CORN SALAD
Macaroni with Rocket Leaves
Tomato and Eggplant Pasta
Rice with caviar
SALMON STEAKS WITH FINE WHITE SAUCE
Prawns with Wine
Fish Rolls
Cabbage Soup with Cheese
Pasta Shells with Rocket Leaves
Greek Salad
Stuffed beefsteak
Couscous and Zucchini Soup
Cheese and Spinach Muffins
Mushroom Spread
Buckwheat porridge soup
Chickpea salad
Stuffed Calamari
Spicy Veal Rolls
Chicken, Mushrooms and Bamboo stir fry
BEEF TENDERLOIN DALMATIAN STYLE
Pistachio Chicken
CALAMARI STUFFED WITH RED RADICCHIO LEAVES
Tomato and dill soup
Seafood and Caviar Salad
Fish and Vegetable pastry shells
More recipes with this mood
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.
Ingredients
- 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
We used
Vegeta Stock Powder
Preparation For this recipe you only need imagination!
Simple 4 Persons40 min
- 1 Place the onions, garlic and zucchini in frying pan with olive oil, stir through and fry.
- 2 Add Vegeta Gourmet Stock Powder and rice, then braise shortly.
- 3 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.
-
4
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.
Advice
A pan with a thick base is recommended for cooking this risotto.
Little secrets
After you add the wine and spices, mix the rice, remove from the heat and leave it covered for 2 minutes.
Don't be a cluck (chicken) and solve the quiz!