Couscous With Vegetables Rizotto (Creamless) Recipe

Ingredients:

For: 6 People

Prep: 15 Min

Cook: 30 Min

Steps:

1. Chop the dry onion with fine cooking. Peel the garlic and finely chop. Clean carrots, zucchini, pepper and asparagus and chop the backgammon membrane.
2. Heat oil and butter in a spreading saucepan. Add the onions and garlic and fry until it becomes transparent. Add the carrots and continue to roast. When carrots change color, add peppers and asparagus. Finally, add the chopped pumpkin and continue to roast.
3. Heat filtered broth or chicken broth in a separate saucepan close to boiling.
4. Add the couscous to the roasted vegetables and sauté together for 3-4 minutes. Add salt and spices.
5. In order for the couscous to get the risotto consistency, the cooking water needs to be added little by little and graste. Add 1 bucket of broth to the dinner and mix the fire into the most part. Add 1 more scoop water again and pull it.
6. In the meantime, pass the Parmesan or instead of Izmir overalls or old cheddar cheese through thin grated. When your meal pulls the whole broth and becomes a juicy slurry, add the grater, butter and cheese and blend thoroughly and tie the risotto.
7. For the service, chop the Frankish onion or the green parts of the fresh onion very finely.
8. Serve warm warm and warm on the chopto on the risotto. Enjoy your meal!
9. Note: If you use asparagus, you can also serve 1 branch of asparagus in butter by decorating your meal during the service.

Pasta Vegetable