Risotto with Carrots and zucchini
Ingredients
Instructions
To cook long-grained white rice, use a 3 to 1 ratio.
Boil 3 cups of water in a small saucepan with a tight-fitting lid, add 1 cup of rice and reduce the heat when boiling.
The rice grains swell as they absorb the water.
If the temperature is too high, the bottom of the pan of rice can scorch while the top rice is still undercooked.
Set a timer for 20 minutes and mix the rice intermittently.
When the timer rings, turn off the burner and remove the pan from the heat.Grate all carrots and zucchinis.
Using a saucepan, heat the olive oil and saute the carrots until soft now add the zucchinis and saute few more minutes.
Add the finished rice to the pot with the vegetable. (add some cream cheese for a creamier taste)
To finish the risotto, stir some butter in.
Finally season everything with to serve.Enjoy! ;)
Reviews
There are no reviews yet.