Vegetable Risotto
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 50 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Rice |
| Source: | Metro |
Recipe ingredients
- 30 mL (2 Tbsp.) butter*
- 15 mL (1 Tbsp.) olive oil*
- A few saffron threads
- 1 yellow onion, thinly sliced
- 1 large carrot, peeled and diced
- 250 mL (1 cup) white wine
- 250 mL (1 cup) Arborio rice (Italian rice)
- 500 to 750 mL (2 to 3 cups) chicken broth*
- 125 mL (1/2 cup) string beans, blanched, cut into small pieces
- 125 mL (1/2 cup) fresh Parmesan, coarsely grated
- Salt and freshly ground pepper
- As a garnish, fresh parsley,
Preparation
In a large pot, heat the oil and butter. Add the saffron, onion and carrot and cook over medium heat for 3 to 4 minutes. Add the rice and mix well to coat the rice grains well.
Add the white wine and cook over medium heat, stirring constantly until the liquid is almost completely absorbed. Continue cooking by adding, several times, just enough broth to cover the rice. Stir each time until the liquid is absorbed. Continue cooking the same way, adding broth in small amounts. In all, cooking time should take 20 to 25 minutes. Five minutes before the risotto is cooked, add the string beans and Parmesan. Remove from the heat and season to taste. Serve immediately as risotto doesn’t wait. Garnish with fresh parsley.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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