Risotto with Vegetables (Risotto Alle Primizie)
Instructions
In a saucepan, Brown the finely chopped onion in the oil, together with diced bacon.
Combine the sliced asparagus, peas, celery cut into rings and the beans.
Add salt, flavor with green pepper and cook over low heat for about 10 minutes.
Pour into casserole rice, toast and take it in kitchen by combining to hand the hot broth.
When cooked stir in the parmesan and serve garnished with chopped fresh parsley.
Ingredients and dosing for 4 persons
- 350 g of rice
- 100 g of bacon
- 50 g of parmigiano
- 1 onion
- 3 tablespoons of olive oil
- 1 cup of peas
- 1 stalk of celery
- 1 cup of small fresh fava beans
- Parsley
- Salt
- Green pepper
- Hot broth