RISOTTO PRIMAVERA

 

 

This risotto filled with vegetables is a perfect vegetarian dish but you can also serve it with your favorite meat or poultry! You will love this fragrant dish during all seasons! Enjoy!

 

Preparation: 1 hour; cooking time: 45 minutes

Serving 6

 

1 ½ cup Arborio rice

3 1/2 tbsp. olive oil

2/3 cup dry white wine

1 onion, chopped

1 zucchini, peeled and diced

3 carrots, peeled and diced

10 white mushrooms, diced

1 big tomato, peeled, seeded and diced

4 oz. frozen peas

8 basil leaves, minced

3 sprigs Italian parsley, minced

4 tbsp. butter + 1 for cooking

4 tbsp. grated Parmesan cheese

4 cups chicken bouillon

Salt and pepper

 

Warm 1 tbsp. olive oil and 1 tbsp. butter in a sauté pan on medium-high heat. Add the onion and cook 2 minutes until pale gold. Add the carrots and cook 2 minutes, stirring. Add the zucchini and cook 3 minutes. Season with salt and pepper.

Warm 1 tbsp. olive oil in a medium frying pan on medium-high heat. Add the mushrooms and tomato. Season with salt and pepper and cook until the liquid is evaporated.

Cook the peas in boiling water 5 minutes. Drain and set aside.

Prepare the chicken bouillon.

Warm 1 1/2 tbsp. olive oil in a medium stockpot on medium- high heat. Add the rice and cook 1 minute, stirring constantly. Add the white wine and cook until evaporated. Add the vegetables except the peas and herbs. Stir. Add 1 ladle of chicken bouillon at a time and stir without interruption until the liquid is absorbed. Add some more bouillon until the rice is cooked and tender, about 18-20 minutes.

Add the peas  a few minutes before the rice is cooked.

When the rice is cooked, add the butter, Parmesan cheese and herbs. Stir and serve with your favorite meat or poultry.

 

Bon Appetit!