Risotto with vegetables

Description

Extremely tasty stuff! Recommend!

Ingredients

Figure

250 g
Dry white wine

100 ml
Broth

1 l
Saffron
Butter

2 Tbsp
Parmesan

60 g
Zucchini

1 piece
Trout

100 g
Asparagus

3 piece
Onion

1 piece

Cooking

Zucchini cut into thin plates

Place in boiling water for 2 minutes, pull out and leave to dry

Chopped onion browned in a deep saucepan in 2 tbsp butter, add the washed rice and fry for 3 minutes

Add the wine, stirring, to wait until it will be absorbed into the rice, and pour a third of the total broth. It is very important to cook the risotto. The broth is added by portions as it is absorbed into the rice. Mix rice need very often. Two of these conditions it is necessary to follow if you want to get the right consistency of risotto.

Now add the saffron (turmeric), and heat the rice until it absorbs this portion of the broth. Then pour the broth, heat, add the last third of the broth, boil the rice for 10 minutes, mix it 2 tablespoons of butter, the grated Parmesan and salt to taste. At the end of cooking the rice is sticky. As it should be. Crumbly boiled rice is not risotto.

Each of the three stalks of asparagus wrap slices trout

Form grease with oil, put in her plate of zucchini slightly overlapping, half risotto, asparagus in trout

Then again the rest of the rice and close the subsistence remains of the tavern

Cover it with foil. Bake in the oven for 25 minutes (180 degrees). 5 minutes before the end remove foil. Pull from oven, let cool slightly, flip onto a plate.

Well, very good Board, I tell you!

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