Southern Risotto

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Southern Risotto

Southern Risotto

Southern Risotto
Southern Risotto

Number of people

300 g paella rice

1 eggplant

1 zucchini

1 tomato

1 onion

2 cloves of garlic

60 g Parmesan cheese

1.5 l poultry broth

Olive oil

3 basil leaves

Preparation: 15 min
Cooking time: 40 min
Step 1
Dice the eggplant, courgette and tomato. Then peel and chop the onion and garlic.
Step 2
Heat the olive oil with the onions, garlic, eggplant, zucchini and tomato. Leave to cook for about 10 minutes.
Step 3
Add about 4 tablespoons of olive oil and then the rice. Fry everything for 3 minutes and add the chicken broth. Cover over low heat for 30 minutes until the broth is completely absorbed.
Step 4
At the end of cooking, add the Parmesan cheese and chopped basil leaves.
Author's note
This risotto is eaten as a main course because it is hearty and therefore does not require meat.

I add my grain of salt

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