Ingredients

1 1/2 cups risotto rice
3 cups chicken stock, boiling
1 medium onion, chopped
3 cloves garlic, minced
1 cup fresh or frozen peas
2 ribs of celery,chopped
1 carrot, diced
6 pieces young corn, chopped
3 tablespoons olive oil
1/4 cup (60 grams) butter
1/4 cup grated Parmesan cheese
salt and ground pepper to taste
2 tablespoons chopped parsley

Direction

* Heat oil in a heavy bottomed pan over medium heat. Saute garlic and onion for about 3 minutes. Add young corn and carrots and stir-fry for 2 minutes. Add in peas and celery. Continue stir-frying until veggies are half-cooked. Add the rice and saute for 2 minutes.

* Begin adding the stock, 1/2 cup at a time, cooking and stirring until each addition has been absorbed and the rice is tender (adding more stock if needed), about 15-20 minutes. Stir in butter and Parmesan cheese. Season with salt and pepper according to your taste.

* Transfer on a serving plate and garnish with chopped parsley. Serve hot.

Buon Appetito!

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