Consorzio di Tutela della I.G.P.
Riso Nano Vialone Veronese


Risotto with Scallops and Courgettes

Risotto with Scallops and Courgettes
Ingredients (4 people)
  • 400 g of Nano Vialone Veronese IGP Rice
  • 100 g butter
  • 200 g courgettes
  • 300 g flesh of scallops
  • 1 litre of vegetable broth with fish shells
  • 1 shallot
  • 2 cloves garlic
  • salt, pepper, chopped parsley to taste

Put the butter, the two chopped cloves of garlic and the chopped shallot into a pan and fry slowly. In the meantime wash, drain and cut the scallops in half (or as you like them) and add them to the pan cooking for a few minutes. Add the courgettes which have been washed and cut into Julienne, add salt and pepper to taste. Brown everything for a few minutes and stir. Add the rice and cook on a low flame for about 15 minutes. Once the rice has absorbed the broth, stir by adding some of the remaining broth and some chopped parsley.Pour into a dish and serve with some parsley leaves.

Accompanying wine

Scaia Bianca