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risotto cake with zucchini

ingredients

servings

5

Semibrown rice

1 and 1/2 glasses

Vegetable broth

1 and 1/2 glasses

Chives powder

1 spoon

Courgette

2 unit

Potatoes

2 unit

Wholemeal breadcrumbs

20 oz

single courses from Italy - Lombardia

risotto cake with zucchini

risotto cake with zucchini

vegan with gluten source of C vitamins high in potassium

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

risotto cake with zucchini

A delicious pie with risotto with zucchini and potatoes. To be enjoyed as a main dish, but also as a starter in small portions crispy.

risotto cake with zucchini step 1

step 1

First, boil the potatoes. I use the pressure cooker, putting peeled and cut into small pieces in the drum. I cook 10 minutes from the whistle.

risotto cake with zucchini step 2

step 2

Wash and clean the zucchini, then grate. Put them in a pressure cooker with a little hot oil, salted and add the rice and the broth. Adjust salt, close the pot and brought into pressure.

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risotto cake with zucchini step 3

step 3

Take seven minutes of cooking. You will get a soft risotto, once you open the pot and mixed content. Mash the potatoes with a fork in a large bowl. Add the risotto and chives.

risotto cake with zucchini step 4

step 4

Mix well, pour into a baking pan greased with an oil tear, sprinkle with breadcrumbs and bake at 200 degrees for 15 minutes. In the last 5 past the grill mode. Serve and enjoy!

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