Elements
Arroz carnaroli, 500 g.
Onion, 1
Pink bell pepper, ½
Inexperienced bell pepper, ½
Carrot, 1
Zucchini, 1
Artichokes, 4 hearts
Contemporary peas, 100 g.
Mushrooms, 200 g.
Spherical chalets, 100 g.
Inexperienced asparagus, 100 g.
Leeks, 1
Butter, 100 g.
Grated reggianito cheese, 150 g.
White wine, ½ glass
Vegetable broth, 1 and ½ liters
Olive oil, crucial quantity
Laurel, 1 leaf
Salt and pepper to style
Preparation
– Finely chop the onion, bell peppers, carrot and leek.
– Lower the zucchini into sticks.
– Lower the artichoke hearts into slices.
– Fillet the mushrooms.
– Lower the spherical beans into 3 cm items. lengthy.
– Clear the asparagus and discard the onerous elements.
– Blanch (boil for five minutes) the artichokes, beans and peas.
– In a saucepan, sauté the onion, bell peppers, carrot and leek in olive oil.
– Add the rice and sauté, stirring till it’s clear.
– Deglaze with white wine and let the alcohol evaporate.
– Add the remainder of the greens.
– Add broth as cooking consumes it.
– Stir always in order that the rice eliminates the starch and the risotto with greens is creamy.
– Throughout your complete cooking course of, the rice will soak up twice as a lot liquid as its personal quantity.
– When the rice is prepared, add the butter and blend.
– Serve lined with grated cheese.
