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Risotto with vegetables Ingredients serves 6: 450 g - Riso Scotti Arborio Rice Traditional recipe Boil tomatoes for 1 minutes for peeling easily. Remove seeds and cube them. Prepare all the other vegetables. Fry lightly onion with butter in a saucepan and then add beans, peas, courgettes (zucchini), asparagus and diced tomatoes. Flavour all these vegetables for some minutes and then pour into the mixture a glass of warm water; season to taste with salt and pepper (if you like) and cook, half-covered, over a medium heat, for 20 minutes. Meanwhile prepare vegetable stock and add it together with rice to vegetables. Cook for other 15 minutes, half-covered, stirring now and then with a wooden spoon. Add other stock only if necessary. While rice is cooking, clean, wash and chop parsley. Sprinkle over risotto a minute before the end of cooking; stir very well and let cooking juice retire. Serve hot with grated Parmesan; every guest sprinkles it over his risotto according to his taste. For a quicker and light recipe
Botargo risotto with green broad bean purée
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