Drive away with green broad beans and ricotta
7 recipes
Zucchini and bresaola risotto
ingredients
servings
4
Bresaola
100 oz
Carnaroli rice
360 oz
Courgette
200 oz
Chicken broth
1 fl oz
Onion
50 oz
White table wine
1 glass
Extra virgin olive oil
to taste
Salt
to taste
Pepper
to taste
Lactosefree ricotta cheese
150 oz
Grated Parmesan, 30 months
50 oz
first courses from Italy
Zucchini and bresaola risotto
Zucchini and bresaola risotto
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A risotto with few ingredients but with a tasty and delicate taste!
preparation
step 1
First, chop the onion and fry it in a pan with the oil.
step 2
Wash and cut the zucchini into cubes and leave them aside.
step 3
Cut the bresaola into strips or into cubes, add to the onion and leave to brown for a few seconds.
step 4
At this point add the rice and toast.
step 5
Once the rice is toasted, add the previously cut zucchini, blend with the white wine and allow to evaporate.
step 6
Add all the broth and cook for about 20 minutes taking care to turn from time to time. If necessary add more stock
step 7
Almost at the end of cooking, set with salt and pepper.
step 8
When cooked, remove from heat and stir in ricotta and Parmesan.
step 9
Leave to rest for a few minutes and serve. Enjoy your meal!!
