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Zucchini stuffed with risotto round

ingredients

servings

5

Iodized salt

to taste

Vegetable broth

to taste

Extra virgin olive oil

to taste

Grated Parmesan cheese

4 spoons

Saffron

to taste

Onions

1 half

Red peppers

1 half

Milano Salami

100 oz

Rice

150 oz

Courgette

5 unit

single courses from Italy

Zucchini stuffed with risotto round

Zucchini stuffed with risotto round

with meat with lactose source of C vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Zucchini stuffed with risotto round

A single dish, delicate taste, but enriched with a stuffed risotto with saffron and peppers and salami Milano.

Zucchini stuffed with risotto round step 1

step 1

For the vegetable broth, putting in a pot acclimatize adding salt, coarsely chopped vegetables, a carrot, a zucchini, an onion and a shank sedano.Sobbollire boil over low heat for 3 hours

Zucchini stuffed with risotto round step 2

step 2

Take a large pot, fill it of water, add the washed zucchini and salt. As soon as the water starts to boil, simmer 10 minutes, drain the zucchini and allow to cool.

Zucchini stuffed with risotto round step 3

step 3

Prepare the risotto. In a saucepan pour a dolio wire and fry the finely chopped onion. As soon as the onion begins to brown, add the rice and turn with a wooden spoon.

Zucchini stuffed with risotto round step 4

step 4

Combine the Milano salami cut up the peppers and cut into cubes. Saute a few minutes and add the broth. Five minutes before the end of cooking to put the saffron and salt to taste.

Zucchini stuffed with risotto round step 5

step 5

Leave a little rice al dente. Cut the cap top of the courgette and with a corer or with a knife and a teaspoon, empty the pulp, leaving a thickness of three millimeters.

Zucchini stuffed with risotto round step 6

step 6

Arrange the drained zucchini in a colander upside down, so you lose water.

Zucchini stuffed with risotto round step 7

step 7

Fill the zucchini with rice and place in an oiled baking dish.

Zucchini stuffed with risotto round step 8

step 8

Cover with the caps and pour a dolio wire on zucchini.

Zucchini stuffed with risotto round step 9

step 9

Bake at 170 degrees for 30 minutes

Zucchini stuffed with risotto round step 10

step 10

Cool and serve the zucchini stuffed with risotto round.

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