Tomato and Zucchini Risotto
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 cloves garlic)
- olive oil
- 400 g rice, (preferably risotto rice)
- 200 ml white wine
- 1 liter vegetable stock
- 300 g tomato (s), happened
- 6 large tomato (s)
- 2 small zucchini, (or 1 large)
- 100 g cream cheese
- 200 g cheese, (Gouda), rated
- salt and pepper
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and garlic cloves and fry in olive oil. Add the rice, fry briefly, then deglaze with a little white wine (do not use the whole thing). Pour in a little vegetable stock, stir until the rice has absorbed the liquid, then pour in the vegetable stock again. Continue with this, ALWAYS stirring! It may be that a little more or a little less than 1 liter of vegetable stock is needed. Therefore, pay attention when the rice is already soft and no longer needs a lot of liquid: Then instead of a last dash of vegetable broth, add the tomatoes. The rice should no longer completely absorb their liquid, so that it floats a little in the sauce.
- Chop the tomatoes, roughly grate the zucchini, mix everything in. Refine with the cream cheese and the rest of the wine, stir in the cheese so that it binds the sauce a little. Finally, season to taste with salt, pepper and chilli.
- Tips:
- Without cheese, this dish is vegan. Then take tomatoes that are less strained.
- In principle, this dish can be prepared with any rice.
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