Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, risotto rice soup with green zucchini and tomato. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Rich and creamy risotto with a burst of color from sun dried tomatoes and zucchini. When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Scrape zucchini and tomatoes into a bowl.
Risotto rice soup with green zucchini and tomato is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Risotto rice soup with green zucchini and tomato is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have risotto rice soup with green zucchini and tomato using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Risotto rice soup with green zucchini and tomato:
- Prepare 1 cup Rissoto rice, uncooked
- Get 1 medium Green zucchini
- Get 2 medium ripe tomato
- Prepare fresh minth leaf
- Get 2 tsp butter
- Get 2 clove garlic
- Get 1 big red onion
- Make ready 1 liter boiling water or as needed
- Prepare 1 salt and pepper to taste
- Get chicken stock
Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound. View top rated Risotto with zucchini and tomato recipes with ratings and reviews. Pasta With Zucchini And Tomatoes, ingredients: Pasta (spaghetti or possibly penne or. and greens - all prepared with fennel and garlic. This creamy Risotto is made with fresh Zucchini, herbs, cream and freshly grated Parmesan Cheese.
Instructions to make Risotto rice soup with green zucchini and tomato:
- Put the butter on the hot pot and fried the garlic and onion till fragrance, stir untill the onion and garlic are soft
- Put the hot water in and the zucchini, tomato and the stock let it boil
- After the soup was boil for abaut 5 minute put in the risotto rice let it boil till the rice are soft after that put in the fresh mint leaves, put the salt and pepper to taste, serve it when its hot.
Until I came to Italy I had never tasted a Risotto, sure we ate rice, my Mom made an amazing Rib Dish which she would serve with. Pluck the rosemary, finely chop half and stir into the rice along with the vegetables. Before serving, garnish with remaining rosemary and sprinkle with grated Parmesan. Zucchini Tomato Risotto - A zesty and delicious way to eat your veggies! In our recipe, a classic risotto gets a wonderful zesty twist!
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