The delectable Italian risotto has made its way into kitchens all over the world. Known for its creamy texture and unforgettable flavours, it is a dish that can be prepared with chicken, fish, meat and vegetables. Today, we will focus on a vegetarian risotto recipe made with lots of fresh spring time vegetables. It is not only healthy and tasty, it makes a complete meal perfect for lunchtime.
Here’s The Recipe For A Creamy Veggie Risotto:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Risotto rice: 300 grams
Broad beans: 150 grams
Small green peas: 200 grams
Fresh chives: 20 grams
Asparagus spear: 150 grams
Shallot: 2 pieces
Spring onion: 3 large
Parmesan cheese: 150 grams
Mascarpone: 2 tablespoon
Vegetable stock powder: 1 teaspoon
Garlic: 1 large clove
Olive oil: 2 tablespoon
Butter: 50 grams
Dry white wine: 125ml
Ice cubes: a handful
Method Of Preparation:
Boil water in a large pan. Wash and clean the rice before pouring it into the hot water. Put a little bit of salt and cook until it is about 75 percent cooked. The rice must retain its bite and should be cooked to ‘al dente’ consistency. In about 6 to 8 minutes the rice will be perfectly cooked. Once done, drain it through a colander and let it cool. You can chill the rice in a refrigerator, if you wish to prepare the risotto later.
Prepare the vegetables for the risotto. Take some boiling hot water and blanch the broad beans for a minute. Remove it from hot water and rinse well with cold water to stop further cooking. Cut the asparagus in angles, shaping them like lozenges. Also, grate the parmesan cheese and keep aside.
Take a large pan and boil 1 litre water. Add a teaspoon of sea salt and put the beans, peas and asparagus into the boiling water. Let it cook for about 3 minutes, boiling slowly. Take another bowl and put a handful of ice cubes along with cold water in it. Drain the vegetables in a colander and pour them over the ice water bowl. Do not discard the water used for cooking the vegetable. Save it for cooking the risotto. Once the vegetables cool down, remove from the ice water and keep aside.
Pour the vegetable stock into a large pan and add the stock powder. Mix well and let it boil. Once it starts boiling, reduce the flame and let it simmer.
Heat the olive oil along with 25 grams of butter. Saute the shallots and crushed garlic, until it changes colour and becomes soft. Mix in the wine and cook on slow flame until the liquid is reduced to half. After the wine reduces, add the cooked rice. Spoon in some of the vegetable stock prepared earlier. Stir the rice until it absorbs all the stock. Slowly add in some more stock, as the rice soaks up the liquid. In about 8 minutes, it will attain a sloppy texture. When the rice takes on a shiny glaze, it is cooked completely.
Slowly add all the vegetables along with finely chopped fresh chives. Stir gently and add a little stock if required. Let it simmer on low flame. Add the remaining butter along with grated parmesan cheese and mascarpone. Check the seasoning of salt and pepper before serving. Garnish with some parmesan shavings and drizzle olive oil on top. Mouthwatering veggie risotto is now ready to be devoured.