Risotto with white cheese and pine nuts

Name: risotto with white cheese and pine nuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 1 zucchini; 3 el traditional olive oil; 600 ml hot vegetable broth from tablet 1.5 tablet; 350 g risotto rice; 65 g pine nuts bag of 65 g; 300 g white cheese broken; 2 tomato

Summer vegetarian risotto with onion, zucchini, white cheese, pine nuts and tomatoes.

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.

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Nutrition

740Calories

Sodium26% DV625mg

Fat58% DV38g

Protein52% DV26g

Carbs25% DV76g

Fiber20% DV5g

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