Risotto with Vegetables

Risotto con Verdura

1 lb (450 grams) rice for risotto (arborio)
7 oz (200 grams) fresh asparagus, sliced
2 zucchini (courgettes), cubed
7 oz (200 grams) fresh beans, shelled
7 oz (200 grams) fresh peas, shelled
14 oz (400 grams) fresh ripe tomatoes
1 onion, finely chopped
4 tablespoons fresh parsley, finely chopped
6 and 1/4 cups or 50 fluid oz vegetable stock
2 oz (55 grams) unsalted butter
Salt and pepper
Freshly grated Parmesan cheese, if you like

Boil tomatoes for 1 minutes for easy peeling. Remove seeds and cube them.
Prepare all the other vegetables Lightly fry the onion with butter in a
saucepan and then add beans, peas, courgettes (zucchini), asparagus and
diced tomatoes. Flavor all these vegetables for some minutes and then pour
a glass of warm water into the mixture ; season to taste with salt and
pepper (if you like) and cook, half-covered, over a medium flame, for 20
minutes. Meanwhile, prepare vegetable stock and add it together with rice
to vegetables. Cook for an additional 15 minutes, half-covered, stirring
now and then with a wooden spoon. Add additional stock only if necessary.
While rice is cooking, clean, wash and chop parsley. Sprinkle over risotto
a minute before the end of cooking; stir very well and let cooking juice
evaporate.

Serve hot with grated Parmesan cheese. Serves 6.



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Ciao-Ciao!
Adriana


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