Green Vegetable Risotto
Budget Recipes Italian Vegetable Dishes Rice
A heap of crunchy green vegetables - peas, celery stalk, asparagus, green beans - pleasantly contrasts with the creamy rice. It's very filling, satisfies you quickly, but at the same time it's very light, you don't feel bloated after eating a plate of this risotto.
This dish is quite flexible, in the sense that only celery and one of the green vegetables are mandatory. For example, you can omit the asparagus when you don't have it, or you can use only peas. And when serving, please don't skip the freshly ground pepper, I think it's essential in this combination.
Well, this is today's recipe, I really wanted to post it now because it's pea and green bean season and it's also one of my husband's favorite recipes.
Ingredients
200 g risotto rice (arborio)
1 l chicken broth
100 g peas
50 g green beans
50 g asparagus (4 thin stalks)
1 celery stalk
1 medium onion
1 generous tablespoon butter
30 g Parmesan
salt, black pepper
Servings: 3-4
How to prepare green vegetable risotto
- Keep the broth on low heat to have it hot and ready.
- In a wide pan, melt the butter on low heat. Add the finely chopped onion. Sauté the onion until very soft (about 5 minutes).
- Add the rice and let it toast for 3 minutes on higher heat, stirring occasionally. Add the sliced celery stalk and let it toast for another 2 minutes.
- Pour two ladles of hot broth and turn the heat to medium-low, just enough for the rice to gently simmer.
- Continue to add broth, only one ladle at a time. Add the next ladle only when the previous ladle of broth has been absorbed by the rice. Stir constantly in the rice, this is essential for it to become creamy!
After adding 5 ladles of broth (about 5 minutes of cooking), add the rest of the vegetables (peas, green beans and asparagus cut into equal segments). Continue to add broth, one ladle at a time and stir slowly but constantly.
The process will take about 20-25 minutes, until you finish all the broth. At the end, the rice will be cooked al dente and creamy. Check the risotto for salt. - Add the grated Parmesan and stir until it melts.
- Serve immediately drizzled with a little olive oil and sprinkled with extra Parmesan and mandatory freshly ground pepper. Risotto is only good when freshly made (it's not good cold or reheated, it loses its creaminess).
Toasted rice and celery
After adding 5 ladles of broth...
... adding the rest of the vegetables
Green Vegetable Risotto
