Risotto with Vegetables
- 1 tablespoon olive oil
- 1 onion, diced
- 1 cup carnaroli rice
- 1 cup white wine
- 2 cups vegetable stock or chicken stock
- 6 ounces zucchini, diced
- 6 ounces red bell pepper, diced
- 6 ounces yellow bell pepper, diced
- 1 tomato, diced
- Fresh basil
- Cherry tomatoes
Using a heavy sauce pot, heat the olive oil and saute the onions until translucent, approximately 2 to 3 minutes. Season with salt.
Add the rice and toast for another minute. Add the white wine and vegetable stock and stir until a creamy consistency. Allow rice to cook for 15 minutes until rich and creamy.
Once rice is cooked, add the zucchini, peppers, and tomato and mix well.
To serve, place on large platter and garnish with basil leaves and cherry tomatoes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Contessa Clara Cavalli D'olivola, Italy
Recipe courtesy of Rachael Ray
Recipe courtesy of Robert Irvine