Chilli zucchini risotto with peanuts
Last Updated on
Contents
hide
ingredients
180 g rice 1 tbsp oil 400 ml water 100 g bacon 1 pk onion 400 g zucchini 1 pk chilli 1 handful peas 1 handful peanuts 1 tbsp worchester sauce 2 tbsp passé tomatoes
progress
1.
Fry the rice in oil and cover with water
2.
Put the heat on low and cook under a lid until the water evaporates.
3.
Fry the onion and bacon in oil, then add the chopped zucchini and chili pepper.
4.
After sautéing for about 10 minutes, add the peas and peanuts.
5.
Add 1 Kl worchester sauce and 2 tbsp of passir tomatoes.
6.
Finally, just add the cooked rice and stir.
7.
Season to taste with salt and pepper and serve. Enjoy!
(Visited 1 times, 1 visits today)
