Vongole Risotto

Vongole Risotto

Based on 0 ratings
Kohei

Kohei

Community member

"Easy and simple, yet decent taste."

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
200 g
clams
150 g
rice
3 cloves
garlic
50 g
green zucchini
200 g
canned diced tomatoes
750 ml
vegetable broth
70 ml
white wine
5 g
dill
10 g
olive oil
1 tsp
salt
1 tbsp
pepper
10 g
butter

Utensils

pot, cutting board, knife, frying pan

  • 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.

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