Italian Sunday: Spring Risotto!
Risotto Alla Primavera ~ Spring Vegetable Risotto
Serves 6
...
Risotto Alla Primavera ~ Spring Vegetable Risotto
Serves 6
...
2 tbsp butter
1 white onion, chopped finely
500 g risotto rice such as Vialone Nano or Carnaroli
Approx 1 L vegetable broth (in cold water, add 2 carrots, 2 onions and a celery stalk, salt and bring to a boil- or use broth cube)
300 g Peas
4 Carrots, chopped
4 Zucchini, chopped
1 glass White wine
Handful Parmigiano Reggiano, grated
2 tbsp butter
Salt, to taste
In a large shallow pot, melt 2 tbsp butter and add the chopped onion. Add the peas and carrots and a couple of spoons broth and cook for about 7-10 minutes. Add the rice and toast for a moment. A trick is to touch the top of the rice with your hand, when the rice grains are hot: it’s ready. Add the glass of white wine and allow to evaporate. Start to add the broth, stirring continuously and adding broth as it absorbs over low heat. At about halfway (about 8-10 minutes) add the chopped zucchini and taste for salt, add to taste. Cook for another 10 minutes (16-2o minutes total), stirring constantly.
Allow to rest for 2 minutes, then add a handful of Parmigiano and a pat of butter.
Serve with a garish of grated Parmigiano on top, if desired.
1 white onion, chopped finely
500 g risotto rice such as Vialone Nano or Carnaroli
Approx 1 L vegetable broth (in cold water, add 2 carrots, 2 onions and a celery stalk, salt and bring to a boil- or use broth cube)
300 g Peas
4 Carrots, chopped
4 Zucchini, chopped
1 glass White wine
Handful Parmigiano Reggiano, grated
2 tbsp butter
Salt, to taste
In a large shallow pot, melt 2 tbsp butter and add the chopped onion. Add the peas and carrots and a couple of spoons broth and cook for about 7-10 minutes. Add the rice and toast for a moment. A trick is to touch the top of the rice with your hand, when the rice grains are hot: it’s ready. Add the glass of white wine and allow to evaporate. Start to add the broth, stirring continuously and adding broth as it absorbs over low heat. At about halfway (about 8-10 minutes) add the chopped zucchini and taste for salt, add to taste. Cook for another 10 minutes (16-2o minutes total), stirring constantly.
Allow to rest for 2 minutes, then add a handful of Parmigiano and a pat of butter.
Serve with a garish of grated Parmigiano on top, if desired.
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