Herb Risotto

Ingredients

• 3 cups of risotto
• 4 tbsp of olive oil
• 1 tbsp of parsley
• 1 tbsp of basil
• 1 tbsp of thyme
• 6 cups of vegetable broth, warming on the stove
• 4 tbsp of Parmesan cheese

Directions

1. Cook the oil, basil, thyme and parsley on a medium heat in a deep pan for 3 minutes.
2. Add the rice and stir continuously until the rice appears translucent.
3. Begin adding the vegetable broth to the rice.
4. Add broth until the rice is covered.
5. Stir continuously; the rice will absorb the broth and you will need to add more.
6. Repeat this step several times.
7. The process takes about ten minutes.
8. Add broth until the rice develops a creamy sticky texture.
9. Add the Parmesan and pepper and salt to taste.

Serves: 4-5 persons

Zucchini Flower Risotto

Ingredients

• 7 zucchini flowers, diced
• 3 cups of risotto
• 6 cups of vegetable broth, warming on the stove
• 1/2 onion, chopped finely
• 4 tbsp of olive oil
• 4 tbsp of parmesan cheese

Directions

1. Cook the oil and onion on a medium heat in a deep pan for 2 minutes.
2. Add the rice zucchini flowers and stir continuously until the rice appears translucent.
3. Begin adding the vegetable broth to the rice.
4. Add broth until the rice is covered.
5. Stir continuously; the rice will absorb the broth and you will need to add more.
6. Repeat this step several times.
7. The process takes about ten minutes.
8. Add broth until the rice develops a creamy sticky texture.
9. Add the Parmesan and pepper and salt to taste.

Serves: 4-5 persons

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