Risotto of Vernal BeansAnanás e Hortelã
1 garlic cloves
3 tablespoons oil
1 cup beans
1 cup rice (for risotto)
1/2 cup white wine
1 zest (lemon's)
vegetable broth (to your taste)
1 zucchini (small, diced)
2 tablespoons grating cheese
chopped coriander (to taste)
garlic leaves (chopped, to taste)
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1In a pan, prepare the vegetable broth and keep boiling.
2In another pan put the oil, onion and chopped garlic and leeks in slices, leading to low heat until they are translucent.
3Afterward, mix with the beans and sauté.
4Add the rice without washing and fry a little.
5Add the white wine and the lemon zest and stir until the wine evaporates and the rice has little liquid.
6Afterwards, slowly add the hot vegetable broth and stir constantly, until the rice absorbs the broth and cooks.
7Add broth as necessary, always stir the rice.
85-10 minutes before finishing the cooking, add the courgette cubes.
9When the rice is cooked, remove from heat and add the cheese and coriander and chopped garlic leaves, to taste.
10Wrap gently and serve immediately.