Informations:
Recipe suggested by:
Myriam (Bergerac)
Recipe tested by
VGDINNER.COM
For
Experienceds
Cheap
Servings:
8
persons
Length:
15
minutes of cooking
30
minutes of baking
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Ingredients:
600 g of arborio rice
1 large courgette
2 large shallots
1 tablespoon of chopped basil
100 g of grated parmesan cheese
20 cl of dry white wine
2 l of vegetable stock
2 tablespoons of vegetal oil
100 g of butter
salt, pepper
Making:
Wash and cut into small dices the courgette. Peel, then slice thinly the shallots. Chop thinly the basil.
Into a frying pan, brown the courgettes 5 minutes into some oil over a low heat. Salt and pepper. Put aside.
Heat 40 g of butter into a sauce pan. Melt in there the shallots without colouring. Pour the rice in there and stir until translucent.
Pour the wine and stir until complete absorption. Cover the rice with the stock and cook the whole for 30 minutes while stirring and adding stock regularly once absorbed.
Add the courgettes 5 minutes before the end of cooking. Out of the heat, add the parmesan, basil and butter.
Bon Appétit !
En accompagnement : Un cassis blanc
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