Risotto - Prima Vera

March 20, 2016

 A perfect balanced meal to share with your family in the warmer months utilising Spring and Summer Vegetables. I like to use vegetables on hand in the crisper. Today I had Fennel, Carrots, Mushrooms and Zucchini and Frozen baby peas . You can use your favourites.

Ingredients - 1 tablespoon of Extra Virgin Olive Oil, 2 cups of Aborio Rice, 400g Sourced Tomato and Herb sauce, 1 L Stock, 1/2 cup white wine,Chopped Onion, Carrot, Zucchini, Fennel, Mushrooms, Sourced Tomato and Herb sauce,1 clove Garlic. Parmesan Cheese, 30 g Butter.

To Jush - stir through cracked Black pepper and a handful of grated fresh Parmigiana Reggiano ( Parmesan cheese) Chopped Mint.

To Garnish - Fresh chopped Herbs and fresh grated Parmigiana Reggiano cheese.

Serve with your choice of grilled meat, fish or chicken.

Method - Heat a thick based saucepan on stovetop, add oil, garlic and chopped vegetables. stir till translucent. Stir in rice until it turns white. Add White wine and stir till absorbed. Slowly Add the Sourced Tomato and Herb sauce and stock 1 cup at a time, stirring Risotto continually until absorbed. Turn heat down. Add Frozen Peas. Continue adding the Tomato and herb sauce and Stock until rice is cooked al dente and moisture is absorbed.

To finish stir through  30g Butter and extra cheese.

Season with salt and pepper and serve. 

Can be kept warm in oven on low heat.






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