Risotto di Verdure

Name: Risotto di Verdure
Yield: Serves 4
Cuisine: Italy
Ingredients: 250 g (9 oz) risotto rice; 150 g (5½ oz) fresh or frozen peas; 200 g (7 oz) zucchini (courgettes), sliced; 2 tablespoons chopped parsley; 3–4 tablespoons grated parmesan; 30 g (1 oz) butter; 125 ml (4 fl oz/½ cup) white wine; 2 fresh artichokes; 1.25 litres (44 fl oz/5 cups) hot vegetable broth; 225 g (8 oz) asparagus; 1 small white onion, chopped; 4 tablespoons olive oil; juice of half a lemon; a handful of mint sprigs; flour, for coating; light olive oil

Vegetable Risotto

Preparation info

Serves
4

Difficulty
Medium

Appears in

Venezia

By Tessa Kiros

Published 2008

About

The winning stroke here is the fried artichokes on top, as suggested by my friend Sergia. The combination of the artichokes & fresh mint to pull through the risotto as you are eating is truly great. When you are making your vegetable broth, be sure to add the trimmings from the asparagus to give a depth of flavour.

Ingredients

225 g (8 oz) asparagus
1.25 litres (44

Europe
Italy
Dinner
Vegetarian
Mediterranean

Method

____Trim the asparagus & slice on the diagonal, leaving the tips whole. Add the trimmings to your vegetable broth as it simmers.

____To prepare your artichokes, trim away the outer leaves & cut a slice off the top. Halve the artichoke & remove the hairy choke if it has one, then cut each half into fine slices 4–5