Vegetable Risotto

Vegetable risotto is a versatile and flavorful Italian dish that can be adapted based on the seasonal vegetables you have available. Here’s a basic recipe that you can personalize:

Ingredients

• 320 g of risotto rice (such as Arborio, Carnaroli, or Vialone Nano)
• 1 liter of vegetable stock
• 1 small onion
• 2 tablespoons of extra virgin olive oil
• 1/2 glass of white wine
• 400 g of mixed vegetables (zucchini, carrots, peas, asparagus, etc.)
• 50 g of butter
• Grated Parmesan cheese to taste
• Salt and pepper to taste
• Aromatic herbs as desired (basil, parsley, thyme, etc.)

Preparation

1. Prepare the vegetable stock and keep it warm on a low flame.
2. Clean and cut the chosen vegetables into cubes or small pieces.
3. In a large pan, sauté the finely chopped onion in extra virgin olive oil until it becomes translucent.
4. Add the rice and let it toast for a few minutes, stirring often until the grains become slightly transparent.
5. Deglaze with the white wine and let the alcohol evaporate.
6. Start adding the vegetable stock, one ladle at a time, waiting for the previous liquid to be almost completely absorbed by the rice before adding the next one.
7. Add the vegetables when the rice is halfway done (about 8 minutes after the first ladle of stock).
8. Continue cooking by adding stock and stirring when necessary until the rice is cooked but still al dente (about 18 minutes in total).
9. Once the heat is off, cream the risotto with butter and grated Parmesan. Season with salt and pepper.
10. Let the risotto rest for a couple of minutes before serving.

Serve the vegetable risotto hot, garnished with freshly chopped aromatic herbs for a touch of freshness and flavor.

Curiosity

Risotto is a dish that allows for much creativity and can be adapted based on local produce and the seasons. In Italy, every region has its own variations of risotto, often paired with local wines that enhance the flavors of the dish.