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Spring Vegetable Risotto

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Tasty delicious italian rice recipe with fresh vegetables and white wine.

This recipe has featured on the show Khanakhazana.

Preparation Time : 16-20 minutes

Cooking time : 16-20 minutes

Servings : 4

Spring Vegetable Risotto

Main Ingredients

Arborio rice , Button mushrooms

Cuisine

Italian

Course

Rice

Level Of Cooking

Medium

Ingredients

  • Arborio rice
    1 cup
  • Button mushrooms chopped
    8-10
  • Yellow Zucchini small cubes
    1 small
  • Broccoli separated into florets, chopped
    1/4 medium
  • Asparagus heads chopped
    8-10
  • Olive oil
    4 teaspoon
  • Onion chopped
    1 medium
  • Vegetable stock
    3 1/4 cups
  • White wine
    3-4 tablespoons
  • Salt
    to taste
  • Black peppercorns crushed
    6-8
  • Parmesan cheese grated
    4 tablespoons

Method

Step 1


Heat olive oil in a large pan and sauté onion till soft. Add Arborio rice and continue to sauté for two more minutes. Add half of the vegetable stock and cover and cook for two to three minutes.

Step 2


Add mushrooms and zucchini and mix well. Add the remaining vegetable stock, white wine, salt and crushed peppercorns; mix well and continue to cover and cook till almost done.

Step 3


Add broccoli, asparagus, two tablespoons Parmesan cheese and cook for two to three minutes.

Step 4


Sprinkle the remaining Parmesan cheese and serve hot.

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