Risotto with Zucchini (2)
Instructions
Prepare the broth with the nuts.
Sauté the garlic with the butter, Add diced zucchini and then the rice.
Do that toast, then add the wine and broth gradually until the rice is cooked.
When cooked, add a knob of butter, parmesan and a few leaves of Basil.
Ingredients and dosing for 4 persons
- 250 g of rice
- 4 zucchini
- 50 g of butter
- 50 g of grated parmesan cheese
- 2 dice
- 1 glass dry white wine
- 1 clove of garlic
- Basil