ITAL­IAN RISOTTO

Woman's Era - - Editorial -

IN­GRE­DI­ENTS:

2 cups risotto rice 4 cups veg­etable stock 1-2 sprigs thyme 2 tbsp olive oil 1/ cup dry wine op­tional

2 1/ cup freshly grated Parme­san

2 cheese pars­ley leaves salt and pep­per to taste 3 medium zuc­chini, roughly chopped 250 gm toma­toes 1 small brown onion finely chopped 1 gar­lic clove crushed

1/ cup le­mon juice 3

METHOD

Heat the oil and add the onions and fry till translu­cent. Mix in the zuc­chini and con­tinue to fry for a fur­ther 2 min­utes. Add the washed rice and stir gen­tly. Mix in the stock, thyme and pars­ley leaves and wine, if us­ing. Mix in salt and pep­per.

Cook on low fire cov­er­ing with a lid till rice is ten­der. Mix in the toma­toes and cover for fur­ther 1 minute. Serve gar­nished with grated parme­san cheese.

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