Spring Vegetable Risotto Recipe - Tasty delicious italian rice recipe with fresh vegetables and white wine.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Arborio rice ( आरबोरिओ राइस ) , Button mushrooms ( बटन मशरूम )

Cuisine : Italian

Course : Rice

Spring Vegetable Risotto

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Spring Vegetable Risotto Recipe Card

Spring Vegetable Risotto
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Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Spring Vegetable Risotto

  • 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.

How to make Spring Vegetable Risotto

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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