CookEat Recipe
Rice with Zucchini
Rice in a little broth with small buttery zucchini pieces that stay intact.
Method
Steps
Step 1
Gather the ingredients: 300 g rice; 300 g small zucchini; 25 g butter; Salt and black pepper to taste; About 1.2 litres ready-to-use broth, with a little extra if needed.
Step 2
Trim the zucchini and cut into pieces about the size of a hazelnut. Sauté in the butter, season with salt and pepper and let them colour only very lightly. Take off the heat while they are still firm.
Step 3
Bring the broth to a simmer and add the rice. Cook until roughly halfway tender, about 8–10 minutes depending on the rice, then add the zucchini and all their butter.
Step 4
Finish cooking together, stirring gently so the zucchini do not break up. Add a little hot broth if necessary, but keep the finished rice only lightly brothy. Serve when the rice is tender and the zucchini are cooked but intact.
Step 5
For the source’s dry tomato version, make a sauce first: finely chop a quarter onion, one garlic clove, a finger-length piece of celery, a few basil leaves and a little parsley. Put in a pan together with seven or eight chopped ripe tomatoes, about 1 tablespoon olive oil, salt and pepper. Cook everything together, stirring now and then, until reduced to a pourable sauce, about 25–35 minutes, then press through a sieve.
Step 6
Cook the rice in water instead of broth. At the halfway point add the zucchini, their butter and enough of the tomato sauce to season the rice, starting with about 200 ml. Finish to a moist but dry consistency and stir in about 40 g Parmesan before serving. The sauce recipe may make more than needed: cool the remainder promptly and refrigerate for 2–3 days or freeze.
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