Risotto Alle Verdure (Vegetable Risotto) Recipe

Name: Risotto Alle Verdure (Vegetable Risotto)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 ml vegetable stock; 2 spring onions; 2 carrots; 2 stalks celery; 3 tablespoons butter; 250 g arborio rice; 100 ml dry white vermouth; 1/2 zucchini; 75 g garden peas (deep freeze); 1 beefsteak tomato; 50 g pecorino cheese; 15 g basil leaves

Servings: persons

750 ml vegetable stock
2 spring onions
2 carrots
2 stalks celery
3 tablespoons butter
250 g arborio rice
100 ml dry white vermouth
1/2 zucchini
75 g garden peas (deep freeze)
1 beefsteak tomato
50 g pecorino cheese
15 g basil leaves

1
Slice the spring onion, carrot, and celery sticks thinly.
2
Dice the zucchini and the tomato.
3
Grate the Pecorino.
4
Tear (don't cut) the basil leaves.
5
Heat 2 tbsp butter in a skillet.
6
Fry spring onion, carrot, and celery slices for about 2 minutes.
7
Add the rice and stir until all grains are shiny.
8
Add the vermouth and allow the rice to absorb the fluid while continuously stirring over medium heat.
9
Add the stock bit by bit; don't add the next ladle before the previous one is fully absorbed.
10
This should take about 20 to 25 minutes if medium-grain Arborio rice.
11
Add the zucchini, garden peas, and tomato about 10 minutes before the rice is fully cooked.
12
Take the pot from the fire, and add the remaining butter, cheese, and half of the basil.
13
Add salt and pepper to taste.
14
Allow the risotto to stand another 2-3 minutes with the cover on the pot.
15
Serve the risotto with the remaining basil.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 750 ml vegetable stock, 2 spring onions, 2 carrots, 2 stalks celery, and more.

Yes, Risotto Alle Verdure (Vegetable Risotto) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto Alle Verdure (Vegetable Risotto)

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