Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, risotto rice soup with green zucchini and tomato. One of my favorites food recipes. For mine, I’m gonna 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 current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Risotto rice soup with green zucchini and tomato is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular 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:
- Get 1 cup Rissoto rice, uncooked
- Take 1 medium Green zucchini
- Prepare 2 medium ripe tomato
- Prepare fresh minth leaf
- Make ready 2 tsp butter
- Make ready 2 clove garlic
- Get 1 big red onion
- Get 1 liter boiling water or as needed
- Take 1 salt and pepper to taste
- Prepare chicken stock
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. In the meantime chop the carrots into rings.
Instructions 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.
Quarter the zucchini lengthwise and slice the quarters. Add the tomato paste, the chopped tomatoes, dry thyme and the hot vegetable broth. Add the sugar if using, about ¼ to ½ teaspoon salt and some pepper. Serve sprinkled with parmesan and reserved fronds. Stir in the risotto rice, coating it in the onion mixture.
So that is going to wrap this up with this exceptional food risotto rice soup with green zucchini and tomato recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
