Risotto time

27 Apr

Per 8 servings

  • 1 lb Carnaroli rice
  • 7 oz broad beans
  • 7 oz peas
  • 3 artichokes
  • 1 onion, chopped
  • ½ cup extra virgin olive oil
  • 1 ¾ oz butter
  • 3 ½ oz grated Parmigiano Reggiano cheese
  • pepper to taste
Put the oil and the onion into a pan, brown lightly, add the broad beans, peas and artichokes, season with salt and pepper, add some spoonfuls of water and simmer over moderate heat until the vegetables are cooked. Toss the rice into lightly salted boiling water, drain when “al dente”, transfer to a preheated serving plate, dress with the butter in small pieces and grated Parmesan. Stir. Arrange the vegetable sauté along the edges of the plate and in the center.
(You can add some tomato sauce if you like it smoother)
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Posted by on April 27, 2015 in Uncategorized



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