Quick Risotto di verdura
Ingredients
1 small onion
1 small carrot
1 celery stalk with leaves
3 tbsp extra virgin olive oil
1 tbsp chopped parsley
400 g carnaroli rice
1 glass white wine
1.5 vegetables stock
1 portion of frozen spinach
4 tbsp frozen peas
Chop the onion, carrot and celery, then sauté with olive oil. Add the parsley and rice, then a glass of white wine. Add the vegetable stock ladle by ladle, stirring constantly. Halfway through cooking add the spinach, and 5 minutes before finishing add the peas. Serve hot.
Photos and Recipes by Alessandra Zecchini ©
Carnaroli Rice?! Learn something new everyday.
ReplyDeleteThe three more popular types of rice for risotto are Vialone Nano, Carnaroli and Arborio. There are less known varieties too, but these three are the easiest to find overseas (arborio being the most common and Carnaroli the most expensive, usually).
ReplyDelete