23-08-2012

Risotto Primavera

Ingredients for 6:

350g Vianone Nano rice

1 sweet yellow pepper

1 red bell pepper

1 big carrots

1 big zucchini (courgette)

150g green peas

1 medium Tropea onion

1 celery

2 aubergines

Parsley

Parmigiano Reggiano cheese

Beef stock

Directions:

Clean and dice the vegetables. gently roast them separately in a coated frying pan. Prepare a rich beef stock beforehand. Chop parsley. Pour olive oil in a casserole and add Vialone Nano rice, gently roast until golden yellow, then add a glass of aromatic white wine and stir until the wine has evaporated. Add some beef stock to the rice, just enough to cover it and simmer on a lowe flame. After about 15 minutes, taste the rice which should be cooked by now. Add vegetables, parsley and a good handful of grated parmesan cheese.

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