Recipeso logo

Exotic Italian Vegetable Risotto

Servings: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

  • 1 cup Arborio Rice
  • 2 tablespoons Olive Oil
  • 1 White Onion, finely chopped
  • 2 Garlic Cloves, minced
  • 3 cups Assorted Exotic Vegetables (Artichokes, Fennel Bulb, Swiss Chard)
  • ½ cup White Wine
  • 4 cups Vegetable Stock
  • 1 handful Parmesan Cheese, freshly grated
  • to taste Salt and Black Pepper

Instructions:

  1. Heat olive oil in a large pan. Add onion and garlic, stir until soft.
  2. Stir in Arborio rice and cook until the edges of the rice become translucent.
  3. Carefully pour in the white wine, stir until the wine is almost all gone.
  4. Add one cup of vegetable stock, stir constantly until the stock is almost all absorbed.
  5. Repeat the process, adding a cup of stock at a time, until the rice is creamy and al dente.
  6. Add in the chopped exotic vegetables and cook for another 5-10 minutes until they are tender.
  7. Remove from heat and stir in grated parmesan.
  8. Season with salt and pepper to taste.
  9. Let the risotto rest for a few minutes before serving.
  10. Serve warm, garnished with more parmesan if desired.