Risotto Alle Verdure Recipe: A Delicious Italian Dish
Risotto Alle Verdure, or vegetable risotto, is a classic Italian dish that is captivating and delicious. It reminds us of a late spring or early summer garden harvest. We’re big risotto fans and typically create at least one risotto meal every week at home. This is one of our go-to recipes when the vegetable garden starts producing.
This creamy, comforting dish traditionally made with Arborio rice, is delicious and incredibly versatile. Risotto Verdure is a favorite among vegetarians and meat lovers alike. In this post, we’ll explore the origins of risotto verdura and its health benefits and provide a step-by-step guide to creating this culinary masterpiece in your kitchen.
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The Health Benefits of Risotto Verdure
One of the reasons risotto verdura is so popular is its wholesome nature. Packed with an array of vegetables, this dish offers a variety of nutrients and health benefits:
- Fiber: The vegetables in risotto verdura, such as asparagus, peas, and zucchini, are excellent sources of dietary fiber, promoting digestive health and keeping you feeling full longer.
- Vitamins and Minerals: The colorful mix of vegetables provides a wide range of essential vitamins and minerals, including vitamin A, vitamin C, potassium, and iron.
- Low in Fat: Unlike many creamy dishes, risotto verdura can be made with minimal butter and cheese, making it a lower-fat option for health-conscious diners.
Our Introduction to Risotto Verdure
During our first UK trip, we had our final dinner in Cardiff, Wales, in the Brewery Quarter at Bella Italia. We each ordered the Risotto Verdure. This was quite an enjoyable risotto enhanced with fresh vegetables. We enjoyed it so much that we had to recreate it upon returning home after our travel.
Risotto Alle Verdure
Risotto Alle Verdure, or vegetable risotto, is a classic Italian dish that is captivating and delicious.
Ingredients
- 2 tablespoons olive oil (regular or extra virgin olive oil)
- 1 small onion, finely diced
- Salt, pinch
- 1 1/3 cup Arborio or Carnaroli rice
- 1 cup white wine
- 1 quart vegetable stock, warmed
- 1 extra cup of stock for serving broth
- 1/3 cup Parmigiano Reggianno, grated
- 1 cup green beans, fresh
- ½ cup fresh shelled peas, fresh
- Assorted herbs and micro-greens of your choice (parsley, dill, etc.)
Instructions
Prepare all ingredients for use prior to beginning your risotto.
Prepare a smaller pot filled a little more than halfway with water. This will be used toward the end of the risotto preparation to cook the green beans and peas. Heat the water so that when you will be ready to use it, you can get it to boiling fairly quickly.
Heat the olive oil in a large pot. Add the onions along with a pinch of salt. Sauté for about 5 minutes.
Add the rice to the pot and let the grains toast for just a few minutes. Add the wine in small amounts and let the mixture simmer until absorbed nearly completely. Stir the rice as you add the liquid.
Next, add the stock in small amounts – about a half ladle at a time. Continue to stir the mixture frequently. Continue adding the stock and stirring until the stock has been used and the rice is creamy.
This next step, you can do at the same time as you continue cooking your risotto. When you have about 8 ounces left of the original quart of vegetable stock, heat the water in the second pot to boiling. Once that water is boiling, place the green beans in the water and continue boiling for about six minutes. After six minutes, add the peas to the pot and continue cooking for one more minute. Then, remove from heat, and drain the water from the vegetables. Reserve the vegetables to serve with the risotto.
Once the rice is creamy and the liquid has been absorbed, remove the pot from the flame. Stir in most of the cheese and adjust the seasoning with salt and pepper as desired.
Serve the rice in bowls. Place the cooked green beans and peas on top of the rice. Sprinkle the herbs of your choice on top. Sprinkle a bit of the cheese on top of the dish as an additional garnish. Lastly, pour some of the reserved extra both on the sides of the bowl.
Preparing Ingredients for Risotto Verdure
Serving Recommendation
We enjoy a nice risotto like this with a side of bread and butter. Of course, a nice glass of wine or sparkling water makes for an appropriate beverage.
Putting Your Own Spin on Risotto Verdure
While the classic recipe for risotto verdura is delicious on its own, feel free to put your own spin on it by adding in your favorite vegetables or protein sources. Some tasty additions include:
- Grilled chicken or shrimp for added protein
- Sun-dried tomatoes for a burst of flavor
- Spinach or kale for an extra dose of greens
- Roasted butternut squash or sweet potatoes for a fall twist
- A drizzle of balsamic glaze for a tangy kick
Conclusion
Risotto Verdure is a delicious classic Italian dish and a healthy and versatile meal option for any home cook. With its creamy texture and mix of flavorful vegetables, it’s sure to become a family favorite. So next time you’re looking for a comforting, delicious meal that’s also good for you, try this risotto. Bon Appétit!
