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Risotto Of Vegetables
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Cíntia Guimarães
@cintiaguimaraes- Ingredients
- Recipe
- Small zucchini (150g)2 unit(s)
- Pumpkin Piece (300g)1 unit(s)
- Ripe tomato (100g)1 unit(s)
- Onion1 unit(s)
- Garlic Clove2 unit(s)
- Hot chicken broth1 l
- Olive oil2 tablespoon
- Arborio rice250 g
- Fennel seeds1 teaspoon
- Cognac or Port wine1 unit(s)
- Canned artichoke bottoms4 unit(s)
- Salt0 to taste
- Pickled Pepper in Lemon0 to taste
- Parsley0 to taste
- Wash the zucchinis; Cut them into slices and then into cubes. Peel the pumpkin, remove all the seeds and cut it into slightly larger cubes.
- Cut a cross at the base of the tomato, blanch it in boiling water, then rinse in cold water. Peel the tomato, cut in four and remove the seeds. Chop into cubes. Finely chop the onion and garlic clove.
- Dissolve the chicken broth in boiling water. Heat the olive oil in a large skillet and sauté the onion until translucent. Add the rice, mix well and cook over low heat, stirring constantly.
- Add the garlic and fennel and moisten with cognac or port wine. With a small ladle, gradually add the chicken stock. Stir occasionally and cook for 12 minutes over medium heat, uncovered.
- Add the squash, zucchini and the remaining broth and cook for another 10 minutes, without stirring. Drain the artichoke bottoms from the seasoning, cut them in two or four, and put them in at the end of cooking, just to warm them up.
- Season the rice with salt and pepper and scatter the raw tomato cubes on top. Decorate with parsley leaves. Serve hot.
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