Risotto alle verdure (vegetable risotto)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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