Risotto Provencal Recipe
Risotto Provencal , Risotto Provencal ingredients , Risotto Provencal preparation,Risotto Provencal recipe
Recipe Ingredients for Risotto Provencal
Risotto Provencal ingredients:
| Amount | Ingredient |
|---|---|
| 800 ml | Vegetable broth |
| 1 pc | Onion |
| 2 nos | Garlic |
| 5 tbsp | Olive oil |
| 200 grams | Short-grain rice (risotto or rice pudding) |
| 130 ml | White wine |
| 1 pc | Zucchini |
| 150 grams | Cherry tomatoes |
| 1 pc | yellow peppers |
| 2 zw | Thyme |
| 2 zw | Parsley |
| 2 zw | Tarragon |
| 100 grams | Freshly grated Parmesan |
| some | Salt |
| some | Pepper |
Risotto Provencal Recipe Directions
Risotto Provencal preparation:
Vegetable stock to boil in a saucepan and keep warm on the plate.
Finely dice the onion and garlic. Fry in hot oil until transparent, add the rice and cook also briefly until soft. Deglaze with wine, boil and stir until the rice has absorbed the wine almost completely. Pour a little vegetable stock and also wait with occasional stirring until the broth is absorbed. Sun continue until the rice is tender (about 20 minutes)
Meanwhile, halve the tomatoes, halve the peppers and dice the zucchini and cut into thin slices. Pepper 3 tablespoons oil in sauté about 5 minutes, add zucchini and cook another 5 minutes. Add tomatoes and let stand warm.
Herb leaves from the stems, give the vegetables and Parmesan cheese to the rice, season with salt and pepper and let stand for something (a couple of minutes).
