Risotto with Carrots and zucchini

June 24, 2017
Serves 4 People
Prep time
10m
Cook Time
20m

Ingredients

  • 1 Piece
    Medium zucchini
  • 3 Pieces
    Medium carrots
  • 4 Tablespoons
    Olive oil
  • 1 Cup
    Arborio rice
  • 3 Cups
    Water
  • 1 Pinch
    Salt
  • 100 Grams
    Cream Cheese ( optional)

Instructions

  1. 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! ;)

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