Spring risotto
Instructions
Wash the vegetables and cut them into cubes.
Slice the onion very clean and browned in oil and butter.
Then add the rice and all vegetables.
Let toast a few seconds, then pour a glass of dry white wine.
Once evaporated cover with hot rice broth and bring it to cooking.
Add the parmesan and a knob of butter and serve.
Ingredients and dosing for 4 persons
- 300 g of rice
- 500 g of seasonal vegetables
- 1 glass dry white wine
- 4 tablespoons of parmigiano
- 20 g of butter
- Olive oil
- 100 cl of vegetable broth
- 1 onion