Creamy pumpkin – zucchini risotto
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Contents
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ingredients
200 g jasmine rice 1 pk zucchini (smaller) 1 pk smaller hokkaido 1 pk onion 1 clove garlic salt, pepper vegetable broth butter
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Beautifully creamy, autumn risotto…
1.
Cook the rice in the standard way.
2.
Cut the onion and garlic and fry in a knob of butter until golden. Add the diced zucchini and hokkaido to the fried onions.
3.
Fry in butter for a while. Pour in the broth and simmer for a while.
4.
Add the rice to this mixture, stir and add the broth (preferably when the broth is hot so as not to prolong the cooking time), stirring constantly to make the risotto beautifully creamy.
5.
Finally, add more butter and you can also grate the cheese into the mixture. Enjoy!
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