Risotto with Vegetables Recipes

The risotto is a dish that requires time in the kitchen and a little care in its preparation. It is a traditional Italian dish that supports, vegetables, fish, mushrooms and in about an hour, we are ready to eat. Although my favorite is the mushroom, which is pending the recipe, today I opted for the vegetable risotto. It’s a way to trick the senses for those who are not very fond of the green.

Ingredients:

• 1 ½ l chicken or vegetable broth
• 125 g butter
• salt
• 2 onions
• 2 cloves garlic
• 150 g carrots
• 400 g rice
• 150 ml dry white wine
• 100 g green asparagus
• 100 g green beans
• 150 g peas
• Parsley
• 80 g grated Parmesan cheese
• salt and freshly ground black pepper

Method:

1. As a first step, put the broth warm over low heat and reserve warm. Meanwhile in another pan, put half the butter over heat until it melts and add the garlic, onion and carrot and salt and sauté over low heat.
2. Once sauteed vegetables, add rice and saute all together for 1 minute stirring (see the rice becomes more opaque). We then added white wine (sauteed two minutes) and 1 / 3 of the stock we have heating, stirring and without the mixture comes to boil.
3. We integrate the green beans, asparagus and peas and add the remaining broth slowly, stirring, until we see that the texture becomes creamy, making sure that does not boil over, and not dry. Depending on the rice we use, we will have 15-20 minutes to go.
4. Finally, once removed from the stove, we integrate with Parmesan cheese and remaining butter, stir it gently and let rest a couple of minutes.