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    You are in: Home / Recipes / Risotto alle verdure (vegetable risotto) Recipe
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    Risotto alle verdure (vegetable risotto)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Is This Really Necessary's Note:

    Nice, light (as risottos go -- they ARE supposed to be carbohydrate sources), and definitely very summery. The best rice to use is Arborio, but you could replace it with any other round-grain type. The vermouth can be replaced with dry, white wine. This recipe asks for a lot of attention and work, so don't plan on doing something else while making this. Experience with making risottos definitely is an advantage, because it takes some judgement when to add the tomato and zucchini. The idea is that the rice and vegetables are cooked, but only just, and still have a "bite".

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    Units: US | Metric


    1. 1
      Slice the spring onion, carrot, and celery sticks thinly.
    2. 2
      Dice the zucchini and the tomato.
    3. 3
      Grate the Pecorino.
    4. 4
      Tear (don't cut) the basil leaves.
    5. 5
      Heat 2 tbsp butter in a skillet.
    6. 6
      Fry spring onion, carrot, and celery slices for about 2 minutes.
    7. 7
      Add the rice and stir until all grains are shiny.
    8. 8
      Add the vermouth and allow the rice to absorb the fluid while continuously stirring over medium heat.
    9. 9
      Add the stock bit by bit; don't add the next ladle before the previous one is fully absorbed.
    10. 10
      This should take about 20 to 25 minutes if medium-grain Arborio rice.
    11. 11
      Add the zucchini, garden peas, and tomato about 10 minutes before the rice is fully cooked.
    12. 12
      Take the pot from the fire, and add the remaining butter, cheese, and half of the basil.
    13. 13
      Add salt and pepper to taste.
    14. 14
      Allow the risotto to stand another 2-3 minutes with the cover on the pot.
    15. 15
      Serve the risotto with the remaining basil.

    Ratings & Reviews:


    Nutritional Facts for Risotto alle verdure (vegetable risotto)

    Serving Size: 1 (221 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 392.4
    Calories from Fat 113
    Total Fat 12.6 g
    Saturated Fat 7.7 g
    Cholesterol 35.9 mg
    Sodium 254.9 mg
    Total Carbohydrate 59.1 g
    Dietary Fiber 4.9 g
    Sugars 4.3 g
    Protein 10.3 g

    The following items or measurements are not included:

    vegetable stock

    dry white vermouth

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