Mixed Vegetable Risotto

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Preparation info

  • Difficulty

    Easy

  • Serves

    5–6

Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

Sometimes I like to serve this a little more liquidy than a normal risotto so that it’s a bit soupy when I take it to the table but carries on absorbing liquid. You can add absolutely any other vegetables you like to this basic version. I give the children a large tea cup as well as their plate of risotto, then they can spoon tiny quantities of risotto into the cup, patting it around the edge, so that it cools quicker. Giovanni has always done this since he was a child, so that he doesn’t have to wait for ages for his risotto to cool down.

Ingredients

  • 3 tablespoons olive oil
  • 1 red onion, finely chopped
  • 1 leafy celery stalk, cut into small blocks
  • 100 g( oz) carrots, peeled and cut into small blocks
  • 200 g(7 oz) zucchini (courgettes), cut into small blocks
  • 80 g( oz) green beans, trimmed, cut into 3–4 cm( inch) lengths
  • 1 large ripe tomato, peeled, deseeded and chopped
  • 2 or 3 basil leaves, torn
  • 400 g(14 oz) risotto rice
  • 125 ml(4 fl oz/½ cup) white wine
  • 1 heaped tablespoon chopped parsley
  • 30 g(1 oz) butter
  • 40 g( oz) parmesan cheese, grated, plus extra for serving

Method

Heat the oil in a wide heavy-based pan suitable for making risotto. Sauté the onion, celery and carrots over medium heat until they are lightly golden and softened. Add the zucchini, beans, tomato and some of the basil and sauté for another 5 minutes or so. Add the rice, sauté for a couple of minutes to coat it with oil, and then pour in the wine. Let it bubble up and then reduce. Add 1 litre(35 fl oz/4 cups) of hot water and some salt and pepper and bring to the boil. Lower the heat and simmer for about 20 minutes, stirring now and then.

Towards the end, when it looks like most of the liquid has been absorbed, add another 250 ml(9 fl oz/1 cup) of hot water. Taste to check that there is enough salt. The risotto is ready when the rice is cooked and the dish is still a bit liquidy. Stir in the rest of the basil, the parsley, butter and parmesan and leave with the lid on for a couple of minutes. Serve with extra parmesan.