Risotto with Spring Vegetables
- Active Time 40m
- Total Time 40m
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.
- 1/2 onion, chopped
- 3 tablespoons butter
- 1 1/3 cups carnaroli rice or arborio rice (Italian long-grain rice)
- 2 cups meat stock, heated to a boil
- 3 ounces thin asparagus, cooked and sliced
- 3 ounces zucchini, cooked and sliced
- 2 ounces shelled green peas, cooked
- 2 ounces 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
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 the heat, beat in the remaining butter and the Parmesan and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
361 calories; 14g total fat; 36mg cholesterol; 325mg sodium; 46g carbohydrates; 3g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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