MAKES: 4
PREPARATION TIME: 15 mins
COOK TIME: 35 mins
PREPARATION TIME: 15 mins
COOK TIME: 35 mins
Zucchini Cream Sauce
Ingredients
- 1kg Peeled zucchini
- 100g Peeled onion
- 50g Olive oil
- 0,5lt Water
- Salt & Pepper
Method
1
Wash and peel the zucchini.
2
Chop onions arbitrarily, and fry in olive oil, add the zucchini and water. Bring to a boil.
3
Blend mixture and season with salt and pepper.
Risotto
Ingredients
- 60g Sour cream
- 8g Salad “Micro”
- 20g Olive oil
- 60g Sun-dried cherry tomatoes
- 60g Grated Parmesan cheese
- 40g Butter
- 120g Green beans
- 120g Peeled zucchini
- 120g Fresh peeled asparagus
- 8g Fresh peeled garlic
- 40g Olive oil
- 240g Carnoroli rice
- 400g Zucchini cream sauce
- 40g Peeled onions
- 100g White dry wine
Method
1
Chop onions into cubes and put in a saucepan. Pour in 20 gr. of olive oil and fry the onions. Add the rice, stirring constantly, then the white wine. Gradually pour in water and cook until risotto is half-cooked.
2
Chop zucchini into cubes and fry with garlic and chopped asparagus.
3
Add the risotto and zucchini cream sauce, bring to a boil and add the green beans, butter and parmesan cheese. Cook until rice is cooked.
4
Divide risotto into four bowls, decorate with dried cherry, sour cream and salad “Micro”. Drizzle with extra virgin olive oil to taste.
