Ingredients: for 4 people
360 gr of rice
50g of shallot
200g of smoothies spinach
300gr of diced zucchini
60gr of butter
50g of Parmesan cheese
breadcrumbs as required
vegetable broth as required
Preparation:
first of all add a drizzle of extra virgin olive oil in a pan and skip the zucchini and keep it all off
let’s make a scallion of shallots. then continue to sauté the beaten over medium heat. add the rice and let it shine for a few minutes. after which add
the vegetable stock let it dry. add more stock to cover and continue to dry again. at this point add the spinach and cook the rice till and all
stir in butter and Parmesan
Put the risotto to the wave and add the zucchini as a garnish together with the breadcrumbs
