Recipe: Tasty Risotto rice soup with green zucchini and tomato

Risotto rice soup with green zucchini and tomato. Scrape zucchini and tomatoes into a bowl. Return onion/garlic and zucchini/tomatoes to pan and cook together for one minute. Stir in half of parmesan and parsley.

This extraordinary vegetarian pasta features penne that's cooked like risotto so it absorbs the flavor of the tomato sauce. A really good imported slow-dried pasta will be quite porous, which allows it to soak up liquid bit by bit, just as rice does in risotto; it also means the pasta will maintain its shape as. Zucchini Tomato Risotto - A zesty and delicious way to eat your veggies! You can have Risotto rice soup with green zucchini and tomato using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Risotto rice soup with green zucchini and tomato

1. You need 1 cup of Rissoto rice, uncooked.
2. It's 1 medium of Green zucchini.
3. Prepare 2 medium of ripe tomato.
4. Prepare of fresh minth leaf.
5. It's 2 tsp of butter.
6. You need 2 clove of garlic.
7. You need 1 of big red onion.
8. It's 1 liter of boiling water or as needed.
9. You need 1 of salt and pepper to taste.
10. Prepare of chicken stock.

In our recipe, a classic risotto gets a wonderful zesty twist! A combination of Del Monte® Diced Tomatoes and Del Monte® Zucchini with Italian Style Tomato Sauce are combined with sun dried tomatoes, parmesan cheese. A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. Start adding the hot stock and tomato mixture about a quarter at a time.

Risotto rice soup with green zucchini and tomato instructions

1. Put the butter on the hot pot and fried the garlic and onion till fragrance, stir untill the onion and garlic are soft.
2. Put the hot water in and the zucchini, tomato and the stock let it boil.
3. After the soup was boil for abaut 5 minute put in the risotto rice let it boil till the rice are soft after that put in the fresh mint leaves, put the salt and pepper to taste, serve it when its hot..
4. .

Let the risotto cook, stirring often, adding more stock as it is absorbed. Zucchini Risotto - dice two large zucchini and saute' a small handful of zucchini with the onion and toss the rest in the measuring vessel for stock. Tomato Risotto - when browning the onion use butter instead of olive oil. Throw in a pinch of oregano, too! Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice.