Risotto alle Verdure - Vegetable Risotto
What do you make when you have a few vegetables left in your fridge and want something warm and substantial? A creamy and delicious risotto with vegetables that’s what!
Risotto traditionally hails from the north of Italy but is popular in every region.
Making a true risotto takes patience and love. Adding the butter and parmesan at the end is critical because it adds creaminess and depth to the dish. This is called “mantecatura“.
So go raid your fridge and see what vegetables you have left and make this wonderful risotto
My trick is to have the veggies cut the same size. I finished mine off with some spinach stirred in at the end.
Any leftovers are simply delicious when fried in a pan to make crispy patties.
Mangia, mangia! 👩🏻🍳
Risotto alle verdure recipe:
2 tbsps extra virgin olive oil
75g butter
1 medium onion, finely chopped
1 garlic clove crushed
Mixture of vegetables of your choice - cut up the same size into smallish cubes. I used the following:
- 3 carrots
- 2 potatoes (not new potatoes)
- 2 courgettes
- Small bag of fresh spinach
500g arborio rice
120ml white wine (optional)
2 litres boiling vegetable stock - made up with vegetable bouillon powder (I used “Marigold Swiss Vegetable Bouillon Powder” which is very good)
50-75g parmesan grated
Chopped parsley
Serves 4-6
1. In a large pan heat the extra virgin olive oil and 1/2 the butter and add the onion and garlic, cook until translucent but not coloured for about 5 minutes.
2. Add the rice to the pan and toast it for about 2-3 minutes. Add the wine and stir until the alcohol has evaporated.
3. Begin to add the vegetable stock one ladle at the time and continue stirring adding more stock as it is absorbed. Add your potatoes at this point. After 10 mins add the rest of your vegetables and continue to cook until the rice is al dente, about 18-20 minutes in total. Note - you might not use all the stock, just depends how much is needed to get it al dente. Add in the spinach and taste for seasoning and add accordingly.
4. Remove from the heat and stir in the remaining butter and parmesan and let that amalgamate for a few minutes.
5. Serve with the chopped parsley.
