INGREDIENTS PER 2 PEOPLE
round zucchini, 2
carnaroli rice, 3,5 oz
hot water q.b.
butter, 3 tbsp
In a pan melt the butter and add the rice and toast it for a few minutes.
Pour hot water in place of the classic broth and cook.
Cut the zucchini creating a hat with the top and dig away the pulp.
Steam the zucchini pulp and excavated.
Once cooked, reduce to puree the pulp and add the salt, 1/2 teaspoon of mint and a pinch of red pepper. Add the rice and cook more with the aid of hot water when you need it in order not to over-tighten the rice. Once ready, fill the zucchini and serve hot.
You can just eat everything and consider it a main dish.
Thanks to: Cooking With Julia