FRIJE

Instructions

• 1.   Peel and finely chop the shallots.
• 2.   Melt a knob of butter in a saucepan over medium heat. Add the shallots and sauté for 1 minute, stirring.
• 3.   Add the rice and sauté for 2 to 3 minutes, stirring.
• 4.   Prepare the broth. Boil 250 ml of water per person and dissolve the broth in it.
• 5.   Gradually add the broth.
  
  Stir after each addition and let the broth evaporate before repeating the process until all the broth is used.
• 6.   Meanwhile, wash and slice the zucchinis.
• 7.   Heat a drizzle of olive oil in a pan over high heat. Add the zucchinis and sauté for 5 minutes, stirring.
  
  Add a splash of water to the pan, cover, and continue cooking for 5 to 6 minutes over medium heat.
• 8.   Check the rice for doneness, then add grated Parmesan and a knob of butter (optional).
  
  Season with salt, pepper, and mix.
• 9.   Check the zucchinis for doneness and season to taste - e.g. thyme, rosemary, Herbes de Provence, etc.
• 10.   Add the zucchinis to the risotto and mix gently.
• 11.   Serve the zucchini risotto with lemon zest and a sprinkle of pepper.
  
  It's ready!

Nutritional information *