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RISOTTO WITH VEGETABLES
Back to recipesServes 6
INGREDIENTS
450 g - Riso Scotti Arborio Rice200 g - fresh asparagus, sliced
2 zucchini (courgettes), cubed
200 g - fresh beans, shelled
200 g - fresh peas, shelled
400 g - fresh ripe tomatoes
1 onion, finely chopped
4 tablespoons fresh parsley, finely chopped
1,5 l - vegetable stock
55 g - unsalted butter
Salt
Freshly grated Parmesan cheese, if you like
Pepper, if you like
PREPARATION
Boil tomatoes for 1 minutes for peeling easily. Remove seeds and cube them.Prepare all the other vegetables.
Fry lightly onion with butter in a saucepan and then add beans, peas, courgettes (zucchini), asparagus and diced tomatoes. Flavour all these vegetables for some minutes and then pour into the mixture a glass of warm water; season to taste with salt and pepper (if you like) and cook, half-covered, over a medium heat, for 20 minutes.
Meanwhile prepare vegetable stock and add it together with rice to vegetables. Cook for other 15 minutes, half-covered, stirring now and then with a wooden spoon.
Add other stock only if necessary.
While rice is cooking, clean, wash and chop parsley. Sprinkle over risotto a minute before the end of cooking; stir very well and let cooking juice retire.
Serve hot with grated Parmesan; every guest sprinkles it over his risotto according to his taste.
For a quicker and light recipe
- You can substitute butter with 12 tablespoons extra virgin olive oil.
- You can cook all the vegetables without frying lightly onion.
- You can used canned chopped tomatoes instead of fresh ripe ones.
- We suggest to add 2 teaspoons dried bay leaves and 2 tablespoons dried chives to ingredients; if you don't like onion, you can substitute it with some tablespoons of chives.
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