Monday, 3 June 2013

Zucchini and peas risotto

300 gr rice (roma)
4 small zucchini
1/2 onion
1/2 cup frozen peas
1 fresh chili
olive oil
200 ml tomato sauce
water (as needed)
parmesan cheese

Cut the onion and fry it on the olive oil. Add the cut chili, zucchini and peas. Mix from time to time and when the zucchini are a bit softer, add the rice and mix. Add the spices and the tomato. Mix well and add some water from time to time until it's ready (continue stirring in the meantime). Cook for approximately 15 minutes (but check the instructions on your pack of rice).
Serve hot with some parmesan cheese on the top.

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