Risotto with zucchini and radicchio vegetables
easy
35 mins
35 mins
Ingredients
- 1 Onion
- 20 g Butter or margarine
- 400 g Risotto Rice
- 1 Capsule ground saffron
- 1/8 l dry white wine
- 3/4 l Vegetable broth (instant)
- 7-10 Tbsp Salt
- 150 g French shallots
- 500 g Courgette
- 200 g pink mushrooms
- 2 TABLESPOONS Olive oil
- 4 TABLESPOONS Red wine vinegar
- 7-10 Tbsp Pepper
- some stem(s) Thyme
- 1/2 Head Radicchio
- 40 g grated parmesan cheese
Directions
- 1
For the risotto, peel and finely dice the onion. Fry in hot fat. Add rice and saffron and steam briefly. Add white wine and stock little by little. Season with salt and let it swell for 20 minutes while stirring.
- 2
In the meantime, peel and halve the shallots. Clean, wash and slice the zucchini lengthwise. Clean and halve the mushrooms. Fry shallots in hot oil while turning for about 5 minutes. Add zucchini and mushrooms and fry briefly. Deglaze with vinegar and 6 tablespoons of water, season with salt and pepper. Pluck the thyme leaves from the stems, add them and cook for another 5 minutes. Clean and wash the radicchio and cut into bite-sized pieces. Add to the vegetables shortly before the end of the cooking time.
- 3
Add zucchini and mushrooms and fry briefly. Deglaze with vinegar and 6 tablespoons of water, season with salt and pepper. Pluck the thyme leaves from the stems, add them and cook for another 5 minutes. Clean and wash the radicchio and cut into bite-sized pieces. Add to the vegetables shortly before the end of the cooking time. Mix parmesan into the rice and serve with the vegetables
Nutrition Facts
530 kcal
82 g
13 g
16 g
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