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( for 4 people )
300 g risotto rice
1 small green zucchini, chopped into small cubes
1 onion, finely chopped
200 g spinach
500 ml vegetable broth
Extra virgin olive oil
İçim Kashar cheese
Boil plenty of water in a medium-sized pot and add a pinch of salt. Keep the spinach in boiling salted water for 5 minutes. Drain, squeeze out excess water and chop finely.
Heat 2 spoons of olive oil in a pan. Add the spinach, zucchini and a pinch of salt and cook, stirring occasionally, until the zucchini softens, about 5 minutes.
Mix vegetable broth and 2 glasses of water in a medium-sized sauce pot, put it on the stove and heat it. After removing it from the stove, close the lid to keep it warm.
Heat 3 spoons of olive oil in another pot and add the onions. Turn the heat down and sauté on low heat for about 5 minutes until the onions soften. Add the rice and cook, stirring, for a minute. Add the vegetables and mix. Add 1.5 cups of vegetable broth to the mixture. Cook, stirring constantly, until the rice completely absorbs the water. As the water in the pan runs out, continue feeding by adding half a glass of water.
Continue the cooking process in the same way until the rice reaches the softness you want. Make sure the rice remains in a slightly chewy consistency.
When the risotto is ready, mix 3-4 spoons of grated İçim Kashar Cheese and 2 spoons of İçim Butter into it.
Divide it on plates and serve by sprinkling the square-shaped İçim Kasarcheese on top.