To add some ‘spring feeling’ to this cold autumn weather, I made us a lovely risotto primavera today. Full of healthy green vegetables, and with a creamy yet light mouthfeel.
Be sure to not rinse the rice! This way you’ll rinse away the starch, and let that be the part that’s needed to create the creamy texture of the risotto. Just throw it into the pan, and let the starch do its work!
There’s also a misunderstanding about risotto: a lot of recipes tell you to stir constantly, but that’s really intensive and unnecessary. Just give the rice a good stir each time you add fresh stock, and let the heat do the rest.
Enjoy, or as the Italians would say: Buon appetito!
Ingredients (for 2 people)
- 1 Tbsp olive oil
- 200g peas (I used frozen ones)
- 200g zucchini, diced (this is about 1/2 zucchini)
- 1 medium onion, chopped
- 3 small garlic cloves
- 175g risotto rice (Arborio or Carnaroli)
- 750 ml stock, boiling (I used vegetable)
- 2 scallions, chopped
- 2 Tbsp margarine
- 5 Tbsp hard Italian cheese, grated (eg. Parmeggiano or Grana Padano)
- some fresh basil leaves for garnishing
- Heat the olive oil in a medium saucepan over medium heat
- Add the zucchini and peas, and sauté for 5 to 7 minutes, until tender
- Set the zucchini and peas aside, in a bowl or on a plate
- Re-use the saucepan: sauté the onions and the garlic for about 5 minutes
- Add the rice and stir until the rice becomes a bit transparent
- Now pour in the boiling vegetable stock, about a glass (150ml) at a time
- Each time, give the rice a good stir and then wait for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- When you pour in the last bit of stock; also add the scallions, zucchini and the peas
- When the risotto is done, turn off the heat and stir in the margarine and the grated Italian cheese. Season with pepper to taste
- Garnish with some fresh basil leaves
Source: adapted from’Vegetarische keuken, meer dan 100 onmisbare recepten’