Risotto with Spring Vegetables
This is one of the dishes that has made Harry's Bar in Venice famous throughout the world. It is also an example of the endless combinations, made possible by the versatility of rice. The name suggests a dish rich in the vegetables that are first to appear in the markets when the good weather arrives, but the recipe works equally well with other vegetables, depending on what is available.
Active Time: 40 Minutes
Total Time: 40 Minutes
Yield: 4 Servings Ready in 40 minutes
8 people trying soon
|1/2 onion, chopped|
|1 1/3 cupsCarnaroli rice or Arborio rice; (Italian long-grain)|
|2 cupsmeat stock; heated to a boil|
|3 ouncesthin asparagus; cooked and sliced|
|3 ounceszucchini; cooked and sliced|
|2 ouncesshelled green peas; cooked|
|2 ouncesbutton mushrooms; sliced|
|1 red or green bell pepper; roasted, peeled and chopped|
|1/4 cuptomatoes; peeled and seeded|
|1/2 cupParmesan cheese; freshly grated|
Risotto with Spring Vegetables Preparation
In a saucepan gently fry the onion in 1 tablespoon of the butter over very low heat. When the onion is golden, add the rice, stirring with a wooden spoon until it has absorbed the butter completely. Add the stock, a ladleful at a time, stirring to assist the absorption process.
Cook for 10 minutes then stir in all the vegetables. Continue cooking, adding any remaining stock, and stirring for about another 10 minutes. Remove from heat, beat in the remaining butter and the Parmesan and serve.
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Risotto with Spring Vegetables Reviews
[I posted this recipe.]
2 years, 7 months, 6 days, 14 hours, 15 minutes ago