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| Home -> [Italian, Rice & Grains, Risotto, Vegetables, Western European] -> [Risotto tutto giardino Recipe] |
Risotto tutto giardino
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Italian, Rice & Grains, Risotto, Vegetables, Western European |
Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive Oil | | 5
| | Shallots, chopped | | 3
| | Cloves Garlic, chopped | | 1 1/3
| cup | Arborio Rice | | 4
| cup | Vegetable Broth | | | Broccoli Florets | | 1
| | Zucchini, chunked | | 1/2
| | Red Bell Pepper, cubed | | 1/4
| cup | Peas or Corn | | 6
| | Spears Asparagus, cut up | | 1/4
| cup | Parmesean Cheese, grated | | 2
| tbsp | Basil, chopped |
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Procedures:
| 1 | Heat olive oil in a saute pan over medium-high heat. | | 2 | Add shallots and garlic and saute until softened, then stir in rice. | | 3 | Stir in wine and 1 cup of the hot broth. | | 4 | Cook over meduim-high heat, stirring, until liquid is almost absorbed, then pour in another cup of stock and continue cooking and stirring. | | 5 | The grains will swell, the liquid will become creamy and the rice will be cooking it"s way to al dente. | | 6 | Continue stirring and adding broth. | | 7 | when rice is nearly cooked, about 20 minutes, begin adding vegetables, starting with those that take the longest to cook, and ending with those that take but a moment. | | 8 | sir in half the parmesean, then serve immediately, sprinkled with the remaining parmesean and the basil. |
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