Ebly – Risotto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 400 g Ebly
- 20 g butter
- 150 g cheese, spicy, rated
- 1 zucchini
- 1 liter vegetable stock
- liter ⅛ white wine
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Prepare 1 liter of vegetable stock. Dice the onion. Put the olive oil in a saucepan and fry the onions until translucent. Deglaze with the white wine. Add the tender wheat and roast, stirring constantly. Add a ladle of vegetable stock and reduce while stirring. Repeat the process several times. After about 20 minutes add the zucchini cut into cubes and let cook. Repeat the process until the vegetable stock is used up. Finally stir in the butter and grated cheese and season with salt and pepper.
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