Risotto Alle Verdure (vegetable Risotto)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 750 ml vegetable stock
• 2 spring onions
• 2 carrots
• 2 stalks celery
• 3 tablespoons butter
• 250 g arborio rice
• 100 ml dry vermouth
• 1/2 zucchini
• 75 g garden peas (deep freeze)
• 1 beefsteak tomato
• 50 g pecorino cheese
• 15 g basil leaves

Recipe

• 1 slice the spring onion, carrot, and celery sticks thinly.
• 2 dice the zucchini and the tomato.
• 3 grate the pecorino.
• 4 tear (don't cut) the basil leaves.
• 5 heat 2 tbsp butter in a skillet.
• 6 fry spring onion, carrot, and celery slices for about 2 minutes.
• 7 add the rice and stir until all grains are shiny.
• 8 add the vermouth and allow the rice to absorb the fluid while continuously stirring over medium heat.
• 9 add the stock bit by bit; don't add the next ladle before the previous one is fully absorbed.
• 10 this should take about 20 to 25 minutes if medium-grain arborio rice.
• 11 add the zucchini, garden peas, and tomato about 10 minutes before the rice is fully cooked.
• 12 take the pot from the fire, and add the remaining butter, cheese, and half of the basil.
• 13 add salt and pepper to taste.
• 14 allow the risotto to stand another 2-3 minutes with the cover on the pot.
• 15 serve the risotto with the remaining basil.