At the beginning of spring, nothing is more pleasurable than trying a new recipe with the colours of the season. How about a Spring Risotto? A delicious dish, easy and quick to prepare. And that will leave a taste-of-want-more.
It is worth remembering that the type of rice is considered the “soul” of the risotto. The arboreal is the most common, has large grains and a pearly white colour. Carnaroli is a starchier type of rice and an Italian favourite. The grain, despite taking longer to cook, keeps the al dente better and the recipe is creamier.
For this issue, we chose a recipe published on the website Receiteria.com.br which suggests the use of arboreal rice. We reproduce here the ingredients and method of preparation. Serves 3 people and takes about 25 minutes to prepare.
INGREDIENTS
- 1 carrot diced
- 3 broccoli stalks
- 1/2 leek
- 1 cup of fresh peas
- 1 bunch of aromatic herbs (bouquet garni)
- 2 and 1/2 cups of water
- olive oil to taste
- 1 small onion and
- diced
- 1 cup arborio rice (or carnaroli)
- 1/2 cup dry white wine (optional)
- 1 large zucchini, cut into cubes
- 2 seedless tomatoes diced into large cubes
- salt and black pepper
- 1 tablespoon cream cheese (light cream cheese)
HOW TO PREPARE
- In a pan, add the carrot, broccoli, leek, bouquet garni, and water; let it cook and reserve;
- In another pan, heat the oil and sauté the onion until golden;
- Add the rice, season with salt, pepper and sauté a little longer;
- Pour in the wine and stir until dry;
- Gradually add the vegetable broth and stir continuously;
- Once the rice is almost done, add the zucchini, peas, and tomatoes; mix well;
- Finish with the cream cheese, hit the salt, pepper and mix;
- It’s done. Now it’s just serving
