Italian rice

Name: Italian rice
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 Courgette; 1 red pepper; 8 Stem(s) Thyme; 150 g Coppa (or country ham); 300 g Risotto Rice; 2 TABLESPOONS Olive oil; 750 g Vegetable broth; 1/4 l dry white wine; 50 g Parmesan cheese; 100 g Herb-garlic cream cheese (Boursin); 100 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1 Courgette
1 red pepper
8 Stem(s) Thyme
150 g Coppa (or country ham)
300 g Risotto Rice
2 TABLESPOONS Olive oil
750 g Vegetable broth
1/4 l dry white wine
50 g Parmesan cheese
100 g Herb-garlic cream cheese (Boursin)
100 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash and clean the zucchini and cut into small cubes. Halve, clean, wash and finely dice the peppers. Wash thyme, shake dry and roughly chop the leaves of 4 stems. Cut the coppa into small pieces. Mix the rice, chopped thyme, coppa, oil and vegetable cubes and divide into 6 small casseroles
2
Bring stock and wine to the boil, pour in and stir. Cover the pots and bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Stir from time to time
3
Grate parmesan. Mix parmesan, cream cheese and crème fraîche, stir into the rice about 10 minutes before the end of the cooking time. Take the pot out of the oven. Garnish with thyme and pepper and serve immediately