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Summer risotto with cherry tomatoes, zucchini, pine nut oil and pine nuts

Summer risotto with cherry tomatoes, zucchini, pine nut oil and pine nuts
tray (1)
Servings:

2

calories (1)
Calories:

754 calories

time-left (2)
Cooking time:

20 mins

How to cook Summer risotto with cherry tomatoes, zucchini, pine nut oil and pine nuts
Ingredients:
  • Arborio rice 200 g
  • Zucchini 150g
  • Cherry tomatoes 120 g
  • Basil 8g
  • Parsley 5 g
  • Shallots 2 pieces
  • Garlic 2 cloves
  • Pine nut oil 50 ml
  • Parmesan cheese 30 g
  • Pine nuts 10 g
  • Butter 10 g
  • White dry wine 40 ml
  • Salt to taste
  • Ground black pepper to taste
Cooking Instructions:
  1. Cut shallots and garlic into small cubes and sautĆ© in pine nut oil for 2–3 minutes until transparent.
  2. Add rice and fry for another minute, add dry white wine and evaporate until the smell of alcohol disappears.
  3. Add ¾ of water to the rice, simmer, stir continuously adding hot water for 15 minutes.
  4. Roast pine nuts in a hot, oil-free frying pan, stirring continuously for 1–2 minutes; add 20 ml of pine nut oil and chopped zucchini and fry for another 2 minutes.
  5. Add zucchini, nuts and cherry tomatoes (cut into 4 parts) to rice, salt, pepper and simmer for another 2 minutes, stirring constantly.
  6. At the very end of cooking, add the finely chopped parsley, basil and butter, stir and lay on a plate.
  7. Sprinkle with grated parmesan and serve.