Risotto Of Vernal Beans

1. 1

   In a pan, prepare the vegetable broth and keep boiling.

2. 2

   In another pan put the oil, onion and chopped garlic and leeks in slices, leading to low heat until they are translucent.

3. 3

   Afterward, mix with the beans and saute.

4. 4

   Add the rice without washing and fry a little.

5. 5

   Add the white wine and the lemon zest and stir until the wine evaporates and the rice has little liquid.

6. 6

   Afterwards, slowly add the hot vegetable broth and stir constantly, until the rice absorbs the broth and cooks.

7. 7

   Add broth as necessary, always stir the rice.

8. 8

   5-10 minutes before finishing the cooking, add the courgette cubes.

9. 9

   When the rice is cooked, remove from heat and add the cheese and coriander and chopped garlic leaves, to taste.

10. 10

    Wrap gently and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.