SARDINIA - Risotto peppers and zucchini
45 minutes
4 servings
INGREDIENTS
0.7 lb of rice
2 small Zucchini
1 Viaggio red roasted pepper
0.4 lb Viaggio San Marzano DOP tomatoes
1 liter of broth
1 small onion
3 basil leaves
Viaggio Extra Virgin Olive Oil to taste
Salt to taste
DIRECTIONS
Warm the broth. Wash the zucchini, remove the ends and cut them into cubes. Drain the Viaggio red roasted pepper and cut them into small pieces. Chop the onion finely and place it in a pan with Viaggio Extra Virgin Olive Oil. Add the zucchini and pepper. Cook for few minutes, then add the rice. Let it roast and then add the Viaggio San Marzano DOP tomatoes. At this point add the broth and cook the rice for the time indicated on the package. Stir occasionally. Season with salt and turn off the heat, add the basil leaves and serve the rice with Zucchini and peppers.
ENJOY!
