Filter
Reset
Sort ByRelevance
Trixie
Risotto with white cheese and pine nuts
Summer vegetarian risotto with onion, zucchini, white cheese, pine nuts and tomatoes.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel and chop the onion. Wash the zucchini and cut into cubes. heat the oil in a pan and fry the fruit. Add the risotto and bake all the way until the rice shines. Add a dash of broth and the zucchini. Allow to stir in the rice while stirring.
-
Add new broth bit by bit and keep stirring until all the broth has been absorbed. Roast the pine nuts in a dry frying pan. Cut the tomatoes into cubes. Cut the cheese into cubes and scoop through the risotto.
-
Season with pepper and salt. Divide the risotto over the plates. Garnish with pine nuts and tomato cubes.
Blogs that might be interesting
-
90 minMain dishfresh pineapple pieces, apple cider vinegar, ginger syrup, sambal oelek, Iberico frenched rack, salt, baharat spice mix, traditional olive oil,iberico frenched racks with pineapple chutney -
25 minMain dishcelery, onion, winter carrot, olive oil, tomato cubes,basic recipe for soffritto -
30 minMain dishWhite bread, milk, half-to-half minced, Spice meatballs, butter, liquid baking product, breakfast bacon, flour, meat broth from tablet, creme fraiche, Spaghetti, fresh basil,spaghetti with creamy meatballs -
15 minMain dishQuinoa, eggplant, traditional olive oil, unroasted hazelnuts, Chop bean mix kidney, brown and white beans in pot, semi-sundried tomatoes, smoked chicken strips, chilled baby kale,lukewarm quinoa-bean salad
Nutrition
740Calories
Sodium26% DV625mg
Fat58% DV38g
Protein52% DV26g
Carbs25% DV76g
Fiber20% DV5g
Loved it