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.