Risotto with zucchini and bacon – a quick, tasty and simple summer dish.
Risotto with zucchini and bacon - Javorka Filipović
Risotto with zucchini and bacon - a quick, tasty and simple summer dish.
- 200 g of rice
- 1 piece of zucchini (larger)
- 1 piece of carrot (larger)
- 1 piece of onion
- oil (a little)
- 100 g of bacon
- 500 ml of vegetable soup
- so
- beaver
- parsley
- Peel the zucchini and cut it into rings.
- Clean and finely chop the onion and carrot.
- Fry the onion and carrot in the oil, add the zucchini, then cover with a little vegetable soup and let it simmer.
- When the zucchini is soft, add the rice, pour more soup and let it simmer.
- Cut the bacon into cubes and fry it in a dry pan until golden brown.
- Mix the bacon into the risotto, add salt and pepper to taste, and with the occasional addition of vegetable soup, simmer the rice until it is cooked.
- Sprinkle the finished dish with chopped parsley and serve warm.
Lunch on the table in 30 minutes 🙂 Serve warm.
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