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29 May 2015
snaidero_1

SPRING PRIMAVERA

Any ideas for lunch? Today we show you how to prepare a simple risotto with seasonal vegetables.

Rice is one of the oldest cultivated plants and represents for the Italian cuisine, especially in the North, a backbone. Many are the ways to cook it like risotto, for example in combination with various ingredients such as vegetables, etc. Spring Risotto is a traditional first course to prepare with the first warm, given the presence of vegetables that have reached the full maturity during the spring period.

Ingredients for 4 people:

350 grams of Carnaroli rice
200 grams of Spinach
150 grams of Frozen green peas
1.5 liters of Vegetable broth
1 Onions
1 Summer zucchini
1 Carrots
20 grams of Celery
50 grams of Grana Padano
1 tablespoon of Butter
15 grams of Extra virgin olive oil (EVO)

  1. Saute chopped onion in oil.
  2. Add the rice and simmer for a few minutes.
  3. Combine all the vegetables cut into cubes, chopped spinach, add the hot broth (a little at a time) and continue cooking for about 20 minutes (stirring constantly).  
  4. Turn off the heat, add the butter and cheese before serving.
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