Serves: 8 people
Time: 45 min
Ingredients:
- 600g Carnaroli rice
- 300g baby courgettes, thinly sliced
- 300g asparagus, thinly sliced
- 300g fresh green peas
- 1l vegetable broth
- 1 shallot
- parsley
- 1 glass of dry white wine
- butter
- extra virgin olive oil
- salt and pepper
Execution:
- Prepare the vegetable broth. Peel 1 or 2 carrots (depending on size), 1 or 2 courgettes and one onion. Add to 1.5l of salted water and let it simmer for 20 minutes.
- Heat 30g of butter and extra virgin olive oil in a pan and add the shallot. Cook on low heat for 5 minutes.
- Add the peas and let them cook for 5 min. If necessary, add a little bit of water.
- Slice the asparagus, add to the pan and cook for 2/3 min. If too thick, cut in half before slicing.
- Then, slice the courgettes, add them to the pan and cook until brown.
- Add the rice to the pan and mix until it becomes translucent.
- Pour the wine and let it evaporate.
- Pour the vegetable broth until it forms a thin layer on top of the rice, then keep adding in small quantities until the rice is cooked. For exact timings, check the package instructions.
- Once the rice is cooked “al dente”, turn off the heat and add roughly 35g of butter and 50g of grated parmesan, stirring these into the rice.
- Before serving, season with parsley and pepper.
