FRIJE

Name: Pasta, Peas, and Zucchini Risotto
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 200 g of small shell pasta; 1 onion; 250 g of zucchini; 100 g of pea (optional); 1 vegetable bouillon cube; 60 cl of water; 1 drizzle of olive oil

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Pasta, Peas, and Zucchini Risotto

Vegetarian Vegan Public

Course: Main course

Preparation time: 10 minutes

Cooking time: 20 minutes

Cost per serving: 0,23 €

Energy: 225 kcal / serving

Nutritional score:

Instructions

1. Mix the bouillon cube and hot water in a bowl.

Set aside.
2. Peel and slice an onion.

Sauté in a pan with a drizzle of olive oil for about 5 minutes (until the pieces become translucent).
3. Add the pasta and sauté for 2 - 3 minutes.
4. Add the peas, zucchini cut into pieces, and mix.

Sauté for 2 - 3 minutes.
5. Over medium heat, add a ladle of vegetable broth and mix the preparation.

As in a classic risotto recipe, wait for the broth to be absorbed by the ingredients before adding another ladle.

Mix regularly and repeat the process until there is no more broth (about 15 - 20 minutes).
6. Cut the fresh cheese into pieces and mix it into the pasta risotto.
7. The mixture should be creamy, the pasta tender, and the zucchini and peas slightly crunchy.

Enjoy your meal!