Risotto of shells with vegetables

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A risotto of shells? Why not ! Discover our recipe quickly

Ingredients:

For 4 people :
250 g of shells
1 onion
1 small eggplant
1 zucchini
2 tomatoes confit in oil
2 tbsp. tablespoon of olive oil
4 c. Parmesan
2. fresh cream soup
2 cubes of broth.

Preparation:

Dilute the bouillon cubes in 1 liter of boiling water. Wash zucchini and eggplant and cut into cubes. Fry them in a pan with a little olive oil. Peel the onion and slice it. Make it blond in a pan with olive oil, then add the shells and coat them with oil. Add diced zucchini and eggplant. Mix, then add the broth, ladle after ladle, until completely absorbed. Add the cream and tomatoes cut into strips. Mix and serve sprinkled with parmesan cheese.