Vegetarian risotto
Instructions
Peel and chop the onion.
Peel the carrots, wash and cut into pieces.
Peel the celery root and cut it into small pieces.
Remove the wires to the green beans, wash them and cut them into small pieces.
Do heat the broth in a pot.
You heat the oil in a pan, add 50 g of butter and fry the onion.
Add the rice and stir for a minute; Add 60 cl hot broth and stir with wooden spoon to loosen the grains of rice.
When all the broth has been absorbed, still 15 cl pour, stirring constantly.
After ten minutes of cooking, add carrot, celery, peas and green beans.
Stir it and as soon as the broth has been absorbed, still paid 15 cl.
Wash the zucchini, cut it into small pieces.
Blanch the tomatoes, Peel, remove the seeds and water them, cut them into small pieces.
Add these vegetables to the rice and Cook, stirring and pouring more broth if necessary.
When the rice has absorbed all the broth (about 30 minutes), remove the pot from the heat, place the rest of the butter and half of grated Parmesan.
Taste, add salt and pepper.
Cover the pan for 2 minutes, stir and place the risotto in a hot dish.
Serve immediately with grated Parmesan separately.
Suggested wine: Riesling Oltrepo ' Pavese.
