Risotto with Vegetables
Risotto con Verdura
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 Parmesan cheese, if you like
Boil tomatoes for 1 minutes for easy peeling. Remove seeds and cube them.
Prepare all the other vegetables Lightly fry the onion with butter in a
saucepan and then add beans, peas, courgettes (zucchini), asparagus and
diced tomatoes. 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. 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. Sprinkle over risotto
a minute before the end of cooking; stir very well and let cooking juice
evaporate.
Serve hot with grated Parmesan cheese. Serves 6.
"Adriana's Italian Gourmet Cookies"
If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com
Ciao-Ciao!
Adriana
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/