Vol-au-Vent de Pintade aux Champignons
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Risotto with Sun Vegetables
Discover the flavours of the South by tasting this tasty risotto!
Risotto with Sun Vegetables
Ingrédients
- For 4 persons :
- 240g arborio rice
- 1 courgette
- 1 red pepper
- A dozen cherry tomatoes
- 1 onion
- A small glass of white wine
- 80 cl chicken stock
- 40g of parmesan cheese
- 1 tablespoon of olive oil
- salt, pepper
Présentation
- 1Finely dice the onion, courgette and pepper and cut the cherry tomatoes in half.
- 2Heat the olive oil in a large frying pan or saucepan and fry the onion for a few minutes. Add the courgette and pepper and cook for a further 5 minutes.
- 3Add the rice, cook for one minute, stirring constantly, then pour in the white wine and allow to evaporate. Add the cherry tomatoes.
- 4Then cook, adding the hot stock ladle by ladle (the next ladle is added as soon as the previous one is completely absorbed by the rice). Allow about 18 minutes for cooking.
- 5Turn off the heat, add salt and pepper, then add the grated parmesan, mix well, wait a minute and serve.
Enjoying this risotto with a Bordeaux wine such as Château Tour de Grenet, AOP Lussac Saint-Émilion is ideal. This supple yet full-bodied wine will balance the melt-in-the-mouth flavours of the risotto.
Recipe credit: https://www.amandinecooking.com/risotto-legumes-du-soleil
