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Risotto with Spring Vegetables

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Source: The Italian Gourmet

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Active Time:  40 Minutes
Total Time:  40 Minutes
Yield:  Serves 4

This is one of the dishes that has made Harry's Bar in Venice famous throughout the world. It is also an example of the endless combinations, made possible by the versatility of rice. The name suggests a dish rich in the vegetables that are first to appear in the markets when the good weather arrives, but the recipe works equally well with other vegetables, depending on what is available.

RECIPE INGREDIENTS

1/2 onion, chopped

3 tablespoons butter

1 1/3 cups carnaroli rice or arborio rice (Italian long-grain)

2 cups meat stock, heated to a boil

3 oz thin asparagus, cooked and sliced

3 oz zucchini, cooked and sliced

2 oz shelled green peas, cooked

2 oz button mushrooms, sliced

1 red or green bell pepper, roasted, peeled and chopped

1/4 cup tomatoes, peeled and seeded

1/2 cup freshly grated parmesan cheese

Risotto with Spring Vegetables Recipe at Cooking.com

DIRECTIONS

In a saucepan gently fry the onion in 1 tablespoon of the butter over very low heat. When the onion is golden, add the rice, stirring with a wooden spoon until it has absorbed the butter completely. Add the stock, a ladleful at a time, stirring to assist the absorption process.

Cook for 10 minutes then stir in all the vegetables. Continue cooking, adding any remaining stock, and stirring for about another 10 minutes. Remove from heat, beat in the remaining butter and the Parmesan and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 4

Calories:

361

Fat. Total:

14g

Fiber:

Carbohydrates, Total:

46g

Sodium:

325mg

% Cal. from Fat:

35%

Cholesterol:

36mg

Protein:

13g

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