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Risotto of shells with vegetables

Risotto of shells with vegetables


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Ingredients for 4 people: 250 g of shells, 1 onion, 1 small aubergine, 1 zucchini, 2 oiled tomatoes in oil, 2 tbsp. olive oil, 4 tbsp. Parmesan cheese, 2 tablespoons fresh cream, 2 cubes broth. Preparation: Dilute the bouillon cubes in 1 liter of boiling water. Wash zucchini and eggplant and cut into cubes. Fry them in a pan with a little olive oil. Peel the onion and slice it. Make it blond in a pan with olive oil, then add the shells and coat them with oil. Add diced zucchini and eggplant. Mix, then add the broth, ladle after ladle, until completely absorbed. Add the cream and tomatoes cut into strips. Mix and serve sprinkled with parmesan cheese.

Ingredients for 4 persons : 250 g of shells, 1 onion, 1 small aubergine, 1 zucchini, 2 tomatoes confit in oil, 2 tbsp. olive oil, 4 tbsp. Parmesan cheese, 2 tablespoons fresh cream, 2 cubes broth.
Production : dilute the bouillon cubes in 1 liter of boiling water. Wash zucchini and eggplant and cut into cubes. Fry them in a pan with a little olive oil. Peel the onion and slice it. Make it blond in a pan with olive oil, then add the shells and coat them with oil. Add diced zucchini and eggplant. Mix, then add the broth, ladle after ladle, until completely absorbed. Add the cream and tomatoes cut into strips. Mix and serve sprinkled with parmesan cheese.