Risotto with Courgettes | Easy and Healthy Recipe

INGREDIENTS:

• 350 g round grain black rice
• 1 onion
• 60 g of butter
• 1 tomato
• 1 pepper
• 50 g of carrots
• Salt
• 500 g of courgettes
• ¼ chilli pepper
• 2 sage leaves
• Frozen peas
• 1 dl of white wine
• 1 l of meat broth
• 0.5 dl of cream
• Parsley
• ½ tablespoon basil

PREPARATION:

In a bowl of hot water, skin the tomato and cut it into pieces.

Chop the onion, and cut the carrots into pieces.

Cut the courgettes into large pieces and remove the seeds from the chilli pepper and chop.

In a pan, with olive oil, brown the chilli pepper and chopped sage leaves.

Add the rice (washed and drained) and fry until it absorbs the fat, for 3 minutes over medium heat.

Add the vegetables and peas, and cook, stirring, for 5 minutes.

Pour in the white wine and let it evaporate.

Add the meat broth and cook, stirring.

When the rice has absorbed the broth, add more broth and repeat the operation until the broth runs out (20 minutes). The rice should be moist.

Add the cream, parsley and chopped basil.

Cover the pan and let it cook for 2 minutes and serve.