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- Risotto with Vegetables
- (Risotto con Verdura)
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- Ingredients:
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1 lb (450 grams) rice for risotto (arborio)
7 oz (200 grams) fresh asparagus, sliced
2 zucchini (courgettes), cubed
7 oz (200 grams) fresh beans, shelled
7 oz (200 grams) fresh peas, shelled
14 oz (400 grams) fresh ripe tomatoes
1 onion, finely chopped
4 tablespoons fresh parsley, finely chopped
6 and 1/4 cups or 50 fluid oz vegetable stock
2 oz (55 grams) unsalted butter
Salt and pepper
Freshly grated Parmigiano cheese, if you like
Directions:
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- Boil tomatoes for 1 minutes for easy peeling.
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- Remove seeds and cube them.
Prepare Other Vegetables:
Lightly fry the onion with butter in a saucepan and then add beans, peas, courgettes (zucchini), asparagus and diced tomatoes.
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- Flavor all these vegetables for some minutes and then pour a glass of warm water into the mixture ; season to taste with salt and pepper (if you like) and cook, half-covered, over a medium flame, for 20 minutes.
Meanwhile, prepare vegetable stock and add it together with rice to vegetables.
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- Cook for an additional 15 minutes, half-covered, stirring now and then with a wooden spoon. Add additional stock only if necessary.
While rice is cooking, clean, wash and chop parsley.
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- Sprinkle over risotto a minute before the end of cooking; stir very well and let cooking juice evaporate.
Serve hot with grated Parmigiano cheese. Serves 6.
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- That's it!
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