How to make vegetable risotto with ricotta


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Recipe to prepare a good risotto with vegetables, a preparation that includes, among the ingredients, ricotta with tomatoes, zucchini, carrots and peas.


Ingredients for 4 portions

- Zucchini gr. 50

- Carrots gr. 50


- Ripe tomatoes gr. 200

- Basil

- Olive oil


- Rice gr. 300

- Ricotta gr. 150

- Shelled pods gr. 50


- Shelled peas gr. 50

- Salt

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Preparation of vegetable risotto

Clean the carrots and courgettes, then cut them into cubes. Put 5 tablespoons of oil in a saucepan, brown all the vegetables.

Salt and add the peeled and seedless tomatoes, then cook again for about a quarter of an hour.

Pour the rice and after a few minutes about half a liter of boiling water (or broth).

Cook with stirring often.

Before removing from the heat, add a few basil leaves and mix the ricotta.

Turn well and serve hot.

Risotto | Vegetable Risotto | Italian Vegetable Risotto (March 2024)


Tags: First classics
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