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Leek and courgette risotto

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 2
30 minutes
INGREDIENTS PER 4 PEOPLE

Carnaroli or vialone rice, 12 small handfuls
Courgette, 3 large
Large leek, 1
Extra virgin olive oil, 2 tbsps
Vegetable stock, 1,5 l
Grated parmigiano reggiano, to taste
Butter, 25 gr
Salt
Chilli, 2 tbsps

PROCEDURE

Wash and cut the leek in thin slices. Wash and cut the courgette in half lengthwise, and then in thin slices. Put the oil in a large shallow pan, add the leeks, the courgette, a pinch of salt, the chilli to taste, and stir-fry for 3-4 minutes. Add the rice and toss with a wooden spoon to coat the rice, leave to stir-fry for a minute or two. Stirring frequently add the stock, a ladleful at the time, wait until the rice has absorbed it, then add some more stock until the rice is cooked. Add the butter and parmesan cheese, stir well and serve immediately.

Thanks to Busy Bee

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