Orto Risotto: a green choice for the early spring days
Fresh veggies, parmigiano reggiano and olive oil are the main ingredients of a new recipe coming from Massimo Bellotto, an Italian chef from Pordenone. Perfect for the early spring days and a healthy suggestion for National Vegetarian Week!
Prep time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
What do you need (ingredients):
350 gr of Carnaroli rice
100 gr of fresh spinach
100 gr of fresh cornsalad/feldsalat
100 gr of fresh chard
50 g of fresh arugula/rocket
50 g of Parmigiano Reggiano 30 months
1 glass of white wine
80 grams of butter
Extra Virgin Olive Oil q.b.
Pepper as needed.
Salt to taste.
1# Step: Start by preparing a vegetable stock: put an onion, two carrots, a stalk of celery and a pinch of salt in a pot with boiling water. Meanwhile, heat 80 grams of butter in a non-stick pan and add a finely chopped onion: cook for a few minutes.
2# When the onion begins to turn golden, add the well-washed and dried spinach and cook for 2-3 minutes over medium heat.
3# Add the cornsalad and fresh rocket to the pan, then add salt and pepper and cook for 3-4 minutes more.
4# In a non-stick pan, toast 350 grams of dry rice and then mix it with a glass of white wine.
5# Cook the rice adding, little by little, the vegetable broth you have previously prepared.
6# When the rice is half cooked, after about 8 minutes, add the cooked vegetables kept aside: mix the ingredients and continue cooking.
7# Once fully cooked, turn off the stove, stir in 50 grams of Parmigiano Reggiano and two tablespoons of extra virgin olive oil.
8# Plate and seve the “Vegetable Garden” Risotto!
And that’s it. A very simple and green meal that will make your Vegetarian Week even more delicious! It even fits in one minute video 😉