VEGETABLE RISOTTO
Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.
Nutrition Facts :
RISOTTO ALLE VERDURE (VEGETABLE RISOTTO)
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".
Provided by Is This Really Nece
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 392.4, Fat 12.6, SaturatedFat 7.8, Cholesterol 35.9, Sodium 254.9, Carbohydrate 59.1, Fiber 4.9, Sugar 4.4, Protein 10.3
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