Risotto with zucchini — a great option for dinner during the warm season, when the body refuses to accept heavy meals. Gentle creamy risotto cooked very simple if you follow few simple rules. First, for this you need to choose varieties of risotto rice Round. And secondly, to prepare a dish better in saucepan with a thick bottom, stirring constantly rice, so it will not stick.
How to prepare:
zucchini and bell pepper wash, dry, cut into small cubes. Onions and garlic are finely chopped.
Saucepan put on medium heat, add 40 g of butter, onion, garlic and fry until golden brown all. Then add the zucchini, bell pepper and fry for another 3 minutes, stirring constantly.
Next, pour the rice and simmer 10 minutes, stirring constantly. Then gently pour the wine and simmer until such time as it evaporates and then in small portions need to pour vegetable broth. Each subsequent dose is necessary to pour the broth only when fully absorb the previous figure.
In the process of evaporation, broth, barley need to stir constantly to risotto is not burnt. The dish should have a viscous consistency.
The finished risotto mixed with the remaining butter and season with salt, pepper, add the sliced ??thyme and dried basil. Mix. Hard cheese grate.
Dish expanded portions and sprinkle with grated cheese.