recipe for 2 people

575 kcal/ 1 person

 

duration

45 minutes

 

ingredients

190 g rice,

1-2 tsp olive oil,

1½ cubic cut zucchini,

½ clove of garlic,

⅔ tsp thyme,

2 pinches of oregano,

1 pinch of rosemary,

2 pinches of sugar,

½ tbsp cider vinegar,

½ soup cube (5 g),

5-10 g butter,

1-2 tbsp grated parmesan,

salt/pepper,

circa 700 ml water

 

how you make it:

stove plate on ↑6/6, warm olive oil (→olive oil), stove plate on ↓4/6

 

sauté ⅔ of zucchini (→vegetables)

 

stove plate on ↓2/6

 

then add and sauté garlic (→garlic)

 

deglaze with water/vinegar and stir

 

add sugar/salt/pepper/all spices and stir

 

simmer for 1-2 minutes with lid on

 

important: sauce must simmer permanently, so that it becomes a perfect risotto

 

add rice and stir

 

fill up step by step with water, so that the ingrediants are almost covered by it and stir again and again

 

after ⅔ of cooking time add the rest of zucchini and soup cube

 

when you have used circa 700 ml water, test rice, it should be fluffy/crispy and not tender to serve it (otherwise add water as necessary!)

 

at last there should be a little rest of creamy sauce at the bottom of the saucepan

 

add butter

 

stove plate on ↓0/0, remove from stove plate and stir a last time

 

serve it with parmesan

 

enjoy your meal and happy cooking by following this recipe!