Risotto alla ciociara

Name: Risotto alla ciociara (Risotto with vegetables)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 2 medium zucchini; 1 medium onion; 5 ounces (150 g) shelled fresh shelling beans such as borlotti (cranberry); 2 tablespoons (30 g) butter; 5 ounces (150 g) shelled fresh shelling beans such as borlotti (cranberry); 5 ounces (150 g) shelled fresh shelling beans such as borlotti (cranberry); 5 ounces (150 g) shelled peas; 5 ounces (150 g) asparagus tips; pepper; 12 ounces (350 g) canned tomatoes; 11 ounces (300 g) Carnaroli, Arborio, or other rice for risotto; 4 cups (1 liter) vegetable broth, or more if needed; 11 ounces (300 g) Carnaroli, Arborio, or other rice for risotto; 11 ounces (300 g) Carnaroli, Arborio, or other rice for risotto; 1 heaping tablespoon minced flat-leaf parsley; 2 heaping tablespoons grated parmigiano-reggiano

Risotto with vegetables

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Dishes such as this one, which are usually associated with the far north of Italy, were brought to southern Lazio by migrant workers from the Veneto.

Ingredients

1 medium onion
2 medium zucchini
2 tablespoons (30

Europe
Italy
Starter
Gluten-free
Vegetarian
Mediterranean

Method

Finely chop the onion and dice the zucchini. Put the onion in a saucepan with the butter and sauté over medium heat for 3 to 4 minutes, or until translucent. Add the beans, asparagus, peas, and zucchini and let the flavors blend for a few minutes over low heat. Then add the tomatoes, season with pepper, and continue cooking for 10 minutes. Meanwhile, pour the broth into a pot and bring to a boi