Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, risotto rice soup with green zucchini and tomato. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Arborio rice is the high starch rice that's used to make risotto, when liquid is gradually added to the rice, cup by cup. In this soup the rice is added all at once and right at the start of the cooking, letting it absorb flavor from the vegetables and broth. If you leave the soup overnight to serve the next day, the rice will continue to.
Risotto rice soup with green zucchini and tomato is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Risotto rice soup with green zucchini and tomato is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have risotto rice soup with green zucchini and tomato using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Risotto rice soup with green zucchini and tomato:
- Prepare 1 cup Rissoto rice, uncooked
- Prepare 1 medium Green zucchini
- Get 2 medium ripe tomato
- Make ready fresh minth leaf
- Prepare 2 tsp butter
- Make ready 2 clove garlic
- Get 1 big red onion
- Prepare 1 liter boiling water or as needed
- Make ready 1 salt and pepper to taste
- Prepare chicken stock
Season well, Risotto is quite bland, so be generous with your seasoning! Add the zucchini and tomato and mix well. Melt butter in a large, heavy bottomed stock pot over medium heat. Risotto rice picks up flavors too nicely, thus there's a good deal of possibility to generate a badly amazing-tasting dish.
Steps to make Risotto rice soup with green zucchini and tomato:
- Put the butter on the hot pot and fried the garlic and onion till fragrance, stir untill the onion and garlic are soft
- Put the hot water in and the zucchini, tomato and the stock let it boil
- After the soup was boil for abaut 5 minute put in the risotto rice let it boil till the rice are soft after that put in the fresh mint leaves, put the salt and pepper to taste, serve it when its hot.
Many people make it out to seem very complex but I really consider it a really simple dish. Reserve zucchini and tomatoes in a separate bowl and set aside. Add one cup of the stock to the reserved tomato liquid and reserve the rest of the stock for later in the recipe. In a medium to large Dutch oven or heavy bottomed pot over medium heat, place oil and shallots and sauté for two minutes. When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed.
So that’s going to wrap it up with this special food risotto rice soup with green zucchini and tomato recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
