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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 3 |
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This classic risotto brings together spring and summer vegetables in a typically Italian rice dish. Ingredients:
6 tablespoons italian olive oil |
1 onion, finely chopped |
2 ounces asparagus spears, finely sliced |
3 ounces button mushrooms, finely sliced |
1 red pepper, diced |
1 zucchini, finely chopped |
12 ounces arborio rice |
2 cups vegetable stock |
1 teaspoon butter |
3 tablespoons parmesan cheese, shavings |
salt and pepper |
Directions:
1. Heat the olive oil in a large saucepan, and fry the onion, asparagus, mushrooms, pepper and zucchini until softened.
2. Add the rice and continue frying for about 2 minutes, stirring all the time. Gradually pour in the vegetable stock, a little at a time, giving the rice time to absorb the stock between each addition.
3. Season with salt and pepper, and continue cooking for about 20 minutes until the rice is tender, but still has a hint of 'bite' to it.
4. Just before serving, add the butter and stir well. Serve garnished with Parmesan cheese shavings.
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