Risotto with vegetables
INGREDIENTS for 4 servings
- 350g Basmati rice
- 1 Zucchini
- 1 Carrot (peel)
- 1 White onion
- 80g Cherry tomatoes
- 200g Hulalà Duetto
- 100g Green beans
Put the rice in a saucepan, cover it with cold water, and, when the water becomes dull, drain. Repeat 3 times.
At the last rinse, leave the rice covered with a finger of water.
Cook over high heat and, once the water starts to boil, lower the heat to a minimum: cover and cook for about 10/15 minutes.
The rice will be ready once the water has dried completely.
Wash the zucchini and carrot and cut them into sticks; slice the onion, the beans, and the cherry tomatoes.
Cover the bottom of an anti – adherent pan with oil, add the sliced onion and stew over low heat for about 5 minutes.
Add the carrots. After 10 minutes add the remaining vegetables. Sauté for another 5 minutes, stirring constantly.
Add the rice to the vegetables, mix, and, finally, add Hulalà Duetto. Stir – fry for 2 more minutes to mix the flavor of the tasty cream with that of the vegetables.