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Cooking could be among the oldest abilities worldwide. That does not suggest that there are any type of limitations to the knowledge available for the cook thinking about enhancing his/her skills. Also the finest cooks, even professionals, can always discover new recipes, techniques and techniques to boost their kitchen skills, so lets try this Risotto rice soup with green zucchini and tomato recipe, we hope you like it.

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