Ballerina Foot Injuries Later

RISOTTO Shelley VEGETABLES AND PARMESAN

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risotto with vegetables and parmesan shells

(Serves 4)

Melt 45g butter in a saucepan and add 1 small onion, diced 1 zucchini, julienned 2 carrots and 200g of frozen peas. Cook for 10 minutes, then add 300g of macaroni and let cook 1 minute. Pour slowly and stir while the paste cooks and absorbs, 1l vegetable stock. Add salt and pepper and add a pinch of nutmeg. Once that is almost cooked, add 40g butter et 3 cs de crème liquide. Laissez reposez 1 min et servez !



Pa sta risotto with vegetables and parmesan

(Serves 4)

Melt 3 tbsp of butter in a big pan/pot and add 1 small minced onion, a half diced zucchini, 1 carrot in julienne, 5 oz of minced pumpkin and 3.5 oz of frozen peas. Let cook 10 min, and then, add 10.5 oz of macaronis and let cook 1 min more. Pour 4 cups of vegetable stock little by little stirring, while the pasta absorbs and cooks. Add salt, pepper and nutmeg. Once pasta is cooked, add 1.4 oz of parmesan and 3 tbsp of half and half. Let rest 1 min and serve.



Risotto de pasta con verdura y parmesano

(Serves 4)

Melt 3 tbsp of butter in a saucepan and add 1 small chopped onion, medium diced zucchini, julienned 1 carrot, diced pumpkin 150g and 100g of frozen peas. Simmer 10 minutes, then add 300g short pasta (noodles with hollow type macaroni or simply sold in Spain of life) and leave 1 min. 1l Pour broth gradually stirring, while the pasta absorbs it and simmering. Add salt, pepper and nutmeg. When pasta is cooked, add 40g of parmesan cheese and 3 tbsp of cream. Let stand 1 minute and serve! F