risotto with vegetables
I could not find the original for this, which Dad loved for it’s crunchy vegies & it looked great.
Try this instead:
“Savour this Vegetable Risotto made with creamy Arborio Rice, zucchini, onion, and Parmesan cheese”. Serves 6
Ingredients
1 ½ cups uncooked Arborio Rice
2T butter, divided
1T olive oil
½ cup onion, chopped or 1 cl garlic (from original recipe)
⅓ cup celery, finely diced or 1 stick (original)
⅓ cup carrot, finely diced or 1/2 a red & 1/2 a green pepper (original)
½ tsp salt (or to taste)
1 medium zucchini, diced
5 cups vegetable broth, heated
¾ cup frozen peas, thawed
60g mushrooms (from original)
⅓ cup Parmesan cheese
opt: cooked chicken pieces, garlic prawns or marinara
1a Combine 1 Tab butter & the olive oil in a large heavy saucepan. Add onions & cook until golden (15 mins – stirring helps make them colour). Add celery & carrots; cook for 2-3 minutes. OR
1b-2 Cook the onions, carrots, celery & courgettes with the rice in a little oil & butter for about 3 mins.
2. Add salt & rice to vegies, stirring to coat. Add 1 cup (or ladle) of vegetable broth at a time (cooking and stirring until absorbed before adding the next cup – keep stirring so the rice does not burn – this will take about 20 mins.
3. Add peas & zucchini with the last cup of liquid. Continue to cook uncovered until the rice is tender & moist, cooking & stirring until last cup of liquid is absorbed. Rice should be tender yet firm with a creamy sauce with a small amount of liquid remaining.
4. Remove from heat; stir in remaining tablespoon butter & the Parmesan cheese.
NOTES:
– keep vegies a little bit crunchy and colourful
– where original ingredient is mentioned, it replaces the item before it.
– I don’t know if parmesan and peas are used in original recipe
(From: https://riceselect.com/recipe/vegetable-risotto and https://monkeypuzzledaynurseries.com/vegetable-risotto/)
