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