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Lorenza

Lorenza Ávila

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Recipe of Risotto with Calabacitas and Chicaros
Recipe

Risotto with Calabacitas and Chicaros

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Follow this recipe step by step and you will have a delicious Italian risotto!
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 3 3/4 cups chicken soup
  • 3 tablespoons butter
  • 2 zucchini, cut into cubes guys
  • black pepper
  • 1/2 cups onion, finely chopped
  • 1 1/2 cups risotto rice, arborio
  • 1/2 cups dry white wine
  • 1 cup frozen pea, thawed
  • 1/2 cups parmesan cheese, grated

Preparation

Heat the chicken stock and 2 and a half cups of water in a saucepan over low heat, keep warm.
Melt 2 tablespoons of butter in another saucepan over medium heat.
Add zucchini cubes and season with salt and pepper.
Cook the zucchini, stirring until golden brown, about 8-10 minutes. Go to a plate and reserve.
Return the fire to medium-low. Add the chopped onion and cook for 5 minutes until smooth.
Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Increase the heat to medium and add the rice, moving until the edges are translucent, about 3 minutes.
Add the wine and cook until it is absorbed, for 2 minutes.
Cook the rice, adding 1 cup of hot chicken broth each time. It must be stirred until all the liquid is absorbed before adding more broth.
Continue adding the hot chicken broth and stirring until everything is absorbed, about 25-30 minutes, until the rice is soft.
Add the zucchini and the chicaros. Cook until the pea pods turn bright green, about 2 minutes.
Remove from heat and add remaining butter and Parmesan cheese.
Serve and sprinkle more Parmesan cheese on top.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Andrea Gar
24/03/2017 21:55:21
El arroz donde lo consigo.?

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