Spring Risotto with Frozen Vegetable Filling
Risotto • Italian
Description
Spring risotto with frozen vegetable filling
Ingredients
- Chicken Broth 0 qt
- Onion 1 head
- Celery stalk 1 piece
- Olive Oil 0 fl oz
- Butter 0 oz
- Arborio rice 10 oz
- Dry White Wine 5 fl oz
- Frozen vegetables 'Hawaiian mix' 15 oz
- Parmesan Cheese 0 oz
- Olive Oil to taste
- Lemon 1 piece
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Bring the broth to a boil in a pot over low heat. Finely chop or grate the onion and celery.
Step 2
Heat 1 tablespoon each of olive oil and butter in a deep skillet over low heat, along with the onion and celery. Lightly season with sea salt and black pepper and cook for 5–10 minutes, stirring occasionally, until the vegetables are soft but not browned.
Step 3
Increase the heat to medium, add the rice, and stir for 2 minutes to absorb all the wonderful aroma. Pour in the wine and stir until fully absorbed.
Step 4
Add a ladle of hot broth, stir, and wait until it is completely absorbed before adding more. Cook for 16–18 minutes, adding broth approximately every minute and stirring regularly until the rice is al dente. This means the dish should be soft and pleasant to eat while still holding its shape.
Step 5
About 5 minutes before the rice is done, add the frozen vegetables and finish cooking the risotto.
Step 6
The risotto should be slightly more liquid than seems right, as it will thicken upon standing, so add another ladle of broth. Turn off the heat, stir in the remaining butter and Parmesan, then season to taste.
Step 7
Before serving, cover and let sit for 2 minutes. The most important thing is that the risotto is always juicy.
Step 8
Finally, drizzle with extra virgin olive oil, grate cheese on top, and squeeze a little lemon juice directly onto the plate when serving.
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