Vongole Risotto

Step 1/5

• 750 ml vegetable broth

• pot

Warm the vegetable broth over low heat in a pot.

Step 2/5

• 3 cloves garlic
• 10 g olive oil

• cutting board
• knife
• frying pan

Cut garlic into small pieces. Warm olive oil over low heat and gently sauté garlic until fragrance comes out.

Step 3/5

• 200 g clams
• 70 ml white wine

Add the clams and white wine to the pan. Cover and cook over medium-high heat for 3-4 minutes until shells open. Remove the clams and set aside, keeping the liquid in the pan.

Step 4/5

• 150 g rice
• 50 g green zucchini
• 200 g canned diced tomatoes

Put rice to the pan over low-medium heat. Stir throughly until coated with the reserved liquid from the clams. When the liquid is well absorbed, add sliced zucchini, diced tomatoes and 1 cup of warmed vegetable broth. Add 1 cup of broth at a time and constantly stir until each portion of broth is absorbed before adding the next portion. Repeat this process (around 3-4 times) until rice is cooked tender or al dente.

Step 5/5

• 5 g dill
• 1 tsp salt
• 1 tbsp pepper
• 10 g butter

Add salt, pepper and butter for seasoning. Put the clams back to the pan and mix until sufficiently heated. Sprinkle dill (or parsley) on the top to give it a nice colour.

Enjoy your meal!