Boil the zucchini and vain both cut into squares.
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| Ingredients to risotto with vegetables: |
| For 4 people :: 200 gr. from rice 1/2 crushed onion 1/2 liter of chicken broth 1/4 cup of white wine 1/2 cup of zucchini (zapallito) 1/2 cup of peas (peas, peti pois) 1 /2 cup of vanitas (green Jew, chaucha) 1/2 cup of asparagus tips 1 can of tomato juice 3 sheets of fresh basil chopped 1 tablespoon of butter salt and pepper to taste. |
Ingredients to risotto with vegetables:
2. Then brown the onion with the butter, add the rice and bathe with the wine, when the wine is evaporated add a cup of broth and salt and pepper to taste, add the vanitas and the zucchini.
3. continue cooking for 20 minutes, while stirring, gradually adding the rest of the broth as it dries, when the rice is cooked but even with liquid add the tomato juice, the asparagus, the peas and basil leaves.
4. Follow cooking for 3 more minutes or even obtain creamy consistency.
5. Serve hot.
