Green risotto: a recipe with vegetables

The main distinction of risotto from other rice dishes is its creamy texture, achieved through the starchiness of the grains and a specific cooking technique. The dish is prepared by gradually adding hot broth to the rice while constantly stirring, allowing the to release its starch and create a creamy . Thanks to the continuous stirring during cooking in the broth, the rice becomes soft on the outside while remaining slightly firm on the inside. Depending on your culinary preferences, risotto can be made with chicken, , saffron, seafood, blue cheese, , or vegetables.
Ingredients: vegetable broth – 300 ml; white wine – 120 ml; grated Parmesan – 100 g; rice – 150 g; onion – 1; green bell pepper – 1; spinach – 150 g; green beans – 150 g; garlic – 2 cloves; olive oil – 3 tablespoons; salt and pepper – to taste.
To prepare vegetable risotto, we start by prepping the ingredients. Chop the and onion, then sauté them for two minutes in well-heated in a heavy-bottomed pot.
Add the chopped bell pepper and green beans, continuing to sauté (while stirring) for another three to four minutes.
Stir in the rice, and after a minute, pour in the wine. Stir continuously to allow the wine to absorb and evaporate.
Gradually add the broth in two or three stages, seasoning with salt and pepper, then add the . After a minute, stir in the grated Parmesan. Cook for four to five minutes, then remove from heat – your green vegetable risotto is ready.

Tip

When making risotto, Italians use special varieties of rice that absorb liquid well while maintaining their shape: Carnaroli, Arborio, or Vialone Nano.