Rice with strawberries
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Risotto with zucchini and pumpkin flowers
ingredients
servings
4
Rice
300 grams
Onions
1 unit
Extra virgin olive oil
to taste
Vegetable broth
1 liter
Courgette
500 grams
Courgette flowers
10 unit
Iodized salt
1 pinch
Pepper
to taste
White table wine
1 glass
Grated Parmesan cheese
30 grams
first courses from Italy - Puglia
Risotto with zucchini and pumpkin flowers
Risotto with zucchini and pumpkin flowers
ready in
17 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first elegant and tasty dish ideal for a spring lunch is the Risotto with zucchini and pumpkin flowers! #kitchen
preparation
step 1
To prepare the Risotto with zucchini and pumpkin flowers start to spice the zucchini, cut them in half and then dadini.
step 2
After that, say the pumpkin flowers. Remove the pistol and gently open it with your hands. Tampon them with a damp cloth or wash them under a very light water jet to avoid ruining them.
step 3
Dry them with absorbent paper and cut them into a listener with a ceramic knife.
step 4
Prepare the vegetable broth.
step 5
Finely chop the onion and fry it gently in a saucepan with a little oil of evo until it is dry but has not yet colored.
step 6
When it is clear add the chopped zucchini and dadini and let them flavor.
step 7
Add the rice, stir for a couple of minutes, pour the wine, and when it evaporates, continue cooking with the gradual addition of hot broth.
step 8
Add half-cooked risotto to the pumpkin flowers cut into strips. Salve, pepper and mix thoroughly by finishing the cooking.
step 9
When the risotto is ready, sprinkle with Parmesan cheese to make it even tasty and creamy. Serve hot.
