Risotto Soleggiato

Risotto Pomodoro is ideal for the preparation of a risotto dish with a delicious and refined summery taste.

review

4 persons

45 min.

Recipes from Oil & Vinegar

Nice to know

Risotto is one of the traditional Italian dishes and is traditionally a specialty from the north of Italy, namely Lombardi. The word risotto is the diminutive of ‘riso’, which means 'rice'. Worldwide, rice is the most popular and mostly used type of grain, but the preparation of risotto is typically Italian. Everywhere in Italy, the same procedures are used, but the texture of the dish is different per region. Italians eat risotto, but also pasta, mostly as a starter (primi piatti). In the northern regions like Piemonte, Lombaria and Veneto, risotto is more popular than pasta. Sometimes, risotto is also served as a side dish with for example Scaloppina alla Milanese or Ossobuco alla Milanese. In Veneto, risotto with sautéed eel is even served as a traditional Christmas meal.

Enjoy the authentic Italian cuisine!

Groceries

• 1 pack Risotto Pomodoro • 4.5 oz smoked bacon • 1 zucchini • 8 oz peas • 1 small red onion • 3 tsp. Dipper Formaggio • Parmesan cheese to taste
Getting started

Prepare the Risotto Pomodoro according to the directions on the package. Cut the red onion and zucchini into cubes.
Step 2

Fry the bacon with the red onion. Add the peas, diced zucchini and the Dipper Formaggio . Bake until heated through.
Step 3

Grate Parmesan cheese to taste over the risotto and divide the vegetable mixture over it.
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