Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, risotto rice soup with green zucchini and tomato. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Risotto rice soup with green zucchini and tomato is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Risotto rice soup with green zucchini and tomato is something that I’ve loved my whole life. They’re nice and they look wonderful.
Great recipe for Risotto rice soup with green zucchini and tomato. Rissoto Rice soup with tomato zucchini. Ingredients of Risotto rice soup with green zucchini and tomato.
To begin with this recipe, we must prepare a few components. You can have risotto rice soup with green zucchini and tomato using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Risotto rice soup with green zucchini and tomato:
- Get 1 cup Rissoto rice, uncooked
- Take 1 medium Green zucchini
- Take 2 medium ripe tomato
- Make ready fresh minth leaf
- Prepare 2 tsp butter
- Make ready 2 clove garlic
- Prepare 1 big red onion
- Take 1 liter boiling water or as needed
- Prepare 1 salt and pepper to taste
- Get chicken stock
Melt butter in a large, heavy bottomed stock pot over medium heat. Add in reserved zucchini, tomatoes, Parmesan and pepper and heat just to hot. Taste and season with more salt if needed. Add broth and bring to a boil over high heat.
Steps to make Risotto rice soup with green zucchini and tomato:
- Put the butter on the hot pot and fried the garlic and onion till fragrance, stir untill the onion and garlic are soft
- Put the hot water in and the zucchini, tomato and the stock let it boil
- After the soup was boil for abaut 5 minute put in the risotto rice let it boil till the rice are soft after that put in the fresh mint leaves, put the salt and pepper to taste, serve it when its hot.
Add the stock or water and the chopped tomatoes and bring to simmering point. Stir in the zucchini and sprinkle with parmesan and black pepper. Scatter parsley over the top, sprinkle with parmesan shavings if desired, and serve in the dish. How to Make Zucchini Risotto Start off by sautéeing your sliced zucchini, onion and garlic in a little olive oil until golden. And just make sure that when you are cooking your rice to stir, and continually add liquid so it doesn't dry out and stick to the pan.
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