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 Summer zucchini
20 grams of Celery
50 grams of Grana Padano
1 tablespoon of Butter
15 grams of Extra virgin olive oil (EVO)
- Saute chopped onion in oil.
- Add the rice and simmer for a few minutes.
- 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).
- Turn off the heat, add the butter and cheese before serving.