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Rise with courgette's flowers

ingredients

servings

2

Rice

180 oz

Spring onions

2 unit

Laurel

1 spoon

Nutmeg

2 teaspoons

Leeks

1 unit

Extra virgin olive oil

to taste

Iodized salt

to taste

Courgette flowers

10 unit

White wine, Pinot

4 spoons

first courses from Italy

Rise with courgette's flowers

Rise with courgette's flowers

vegan high in iron source of C vitamins high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rise with courgette's flowers

Impossible to go wrong!

Rise with courgette's flowers step 1

step 1

Prepare the broth for the risotto cooking: Two spring onions coarsely cut taglaiti, bay leaves and a teaspoon of nutmeg.

Rise with courgette's flowers step 2

step 2

Cut finely leek and foul fry in olive oil in a pot from the high edges, adding if necessary a bit 'of vegetable broth.

Rise with courgette's flowers step 3

step 3

Add the rice to the pan and let it toast mixing it frequently. Sfumalo with a little 'white wine and continue to stir.

Rise with courgette's flowers step 4

step 4

Cook the risotto by adding the vegetable broth, from time to time, waiting for it to absorb. Rule of rooms from time to time and add a little 'of nutmeg.

Rise with courgette's flowers step 5

step 5

Lava and without the flowers the pistil and dry them with kitchen paper, then cut them into chunks.

Rise with courgette's flowers step 6

step 6

When the risotto is over halfway through cooking, add the zucchini and continue cooking with flowers.

Rise with courgette's flowers step 7

step 7

When the risotto is ready, season with salt if needed add a knob of butter or extra virgin olive oil and serve.

Rise with courgette's flowers step 8

step 8

PLUS You can also add the saffron: loose it in half a cup of broth, mixing, and add to the already cooked risotto.

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