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KÄSEKRAINER RISOTTO mit
ZUCCHINI
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Cheese Kransky Risotto with Zucchini |
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1 red onion
300 g risotto rice
2 tbsp. oil
250 ml white wine (dry)
500 ml hot vegetable soup
Insert
2 spring onions
4 cheese kransky
200 g zucchini
2 tbsp. parsley (chopped)
4 tbsp. parmesan (grated)
salt, pepper, rosemary |
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Wash spring onions and cut crosswise into 1 cm wide pieces. Cut cheese
kransky into 1 cm thick slices. Peel thin stripes from the courgettes.
Peel and chop the onion. Warm up rice in a pot. Add the onions and oil
to and sauté them. Deglaze with wine and a boil down. Douse with half of
the soup and simmer the rice while stirring. When the soup is boiled
down, douse with the rest of the soup gradually. Boil rice al dente,
about 25 minutes.
Stir in and boil for halfway through the cooking time young onions,
zucchini, parsley and a little rosemary.
5 minutes before end of cooking add the sausage. Season risotto with
salt and pepper and refine with parmesan. |
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