SARDINIA - Risotto peppers and zucchini
SKU:
Zucchini and Roasted Pepper Rice
Prep & Cook Time: 45 minutes
Servings: 4
Ingredients
- 320 g rice
- 2 small zucchini, diced
- 1 Viaggio red roasted pepper, chopped
- 200 g Viaggio San Marzano tomatoes
- 1 liter vegetable broth
- 1 small onion, finely chopped
- 3 basil leaves
- Viaggio extra virgin olive oil, to taste
- Salt, to taste
Instructions
- Heat the vegetable broth in a separate pot and keep it warm throughout the cooking process.
- In a large pan, heat a drizzle of Viaggio extra virgin olive oil. Add the chopped onion and sauté until soft. Add the diced zucchini and chopped roasted pepper, cooking for a few minutes until slightly tender.
- Stir in the rice and toast it for a minute, then add the Viaggio San Marzano tomatoes. Gradually ladle in the hot broth, stirring frequently and allowing the liquid to absorb between additions.
- Continue cooking the rice according to the package instructions (typically around 18–20 minutes), adding broth as needed and stirring occasionally. Season with salt to taste.
- Once the rice is cooked, remove from heat, stir in fresh basil leaves, and serve warm.
BUON APPETITO!
