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Cooking Time
1 h 30 min
Serves
4
Difficulty
Categories
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This dish will be the perfect start to your culinary journey to Italy. An extraordinarily simple recipe does not require rare ingredients, providing ample room for creativity.
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Serves:
vegetable broth - 1 l
Green peas - 1 handful
Rice Carnaroli - 250 g
Olive oil - 2 tbsp
Zucchini - 3 pc
Parmigiano reggiano cheese - 50 g
Ground black pepper - to taste
Shallot - 1 pc
1
Peel the onion and chop. Cut the zucchini into large cubes. Grate the cheese on a coarse grater. Bring the broth to a boil and leave over low heat.
2
Heat oil in a frying pan. Add the onion, fry it over medium heat, stirring regularly and not letting it burn, for 8-10 minutes. – to transparency.
3
Add the rice and fry everything together until the rice becomes translucent and only a white, opaque dot remains in the center of each grain, about 5 minutes. Add 1 ladle of broth. Cook, stirring lightly from time to time, until almost all the liquid is absorbed. Add 1 more ladle of broth. Cook in this mode until the rice is soft and creamy (however, it should remain a little firm in the center).
4
Add zucchini and peas, stir, heat for 1 minute. Remove from heat, add cheese and knead vigorously. Divide into soup bowls, season with black pepper, and serve immediately.
Serves:
Fat
55
Carbs
217
Protein
47
Kcal
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