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
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PREPARATION

1

Put the rice in a saucepan, cover it with cold water, and, when the water becomes dull, drain. Repeat 3 times.

2

At the last rinse, leave the rice covered with a finger of water.

3

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.

4

The rice will be ready once the water has dried completely.

5

Wash the zucchini and carrot and cut them  into sticks; slice the onion, the beans, and the cherry tomatoes.

6

Cover the bottom of an anti – adherent pan with oil, add the sliced onion and stew over low heat for about 5 minutes.

7

Add the carrots. After 10 minutes add  the remaining vegetables. Sauté for another 5 minutes, stirring constantly.

8

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.