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Whether you are a college student just beginning your very own culinary experiments or a skilled chef with many supper celebrations under your belt, there is constantly something new to learn about cooking. We hope these Risotto rice soup with green zucchini and tomato recipe and tips can help you in your kitchen tonight, and also get used to amazing home-cooked meals.

Provide Rissoto rice, uncooked.
Prepare Green zucchini.
Provide ripe tomato.
You need to prepare fresh minth leaf.
Use butter.
Use garlic.
Provide big red onion.
Provide boiling water or as needed.
Use salt and pepper to taste.
Use chicken stock.

In our recipe, a classic risotto gets a wonderful zesty twist! A combination of Del Monte® Diced Tomatoes and Del Monte® Zucchini with Italian Style Tomato Sauce are combined with sun dried tomatoes, parmesan cheese. A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. Start adding the hot stock and tomato mixture about a quarter at a time.

Put the butter on the hot pot and fried the garlic and onion till fragrance, stir untill the onion and garlic are soft.
Put the hot water in and the zucchini, tomato and the stock let it boil.
After the soup was boil for abaut 5 minute put in the risotto rice let it boil till the rice are soft after that put in the fresh mint leaves, put the salt and pepper to taste, serve it when its hot..
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Let the risotto cook, stirring often, adding more stock as it is absorbed. Zucchini Risotto - dice two large zucchini and saute' a small handful of zucchini with the onion and toss the rest in the measuring vessel for stock. Tomato Risotto - when browning the onion use butter instead of olive oil. Throw in a pinch of oregano, too! Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice.

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