Fragrant Risotto from the South
Cooks in:
35mins
Levels:
Easy
Serves:
4
List of Ingredients
- 3 1/2 C. of vegetable broth
- 1 1/2 C. of Carnaroli rice
- 1 1/2 OZ. of cooked peas
- 4 of baby zucchini with their blossoms
- 2 of sundried tomatoes
- Onion
- Carrot
- Yellow bell peppers
- Grated Grana Padano cheese
- Fresh oregano
- Taggiasca olives
- Saltpacked capers
- Medium fruity extravirgin olive oil
Method
Remove blossoms from the zucchini, clean and chop them; chop the calyxes and slice the zucchini. Fry a piece of onion and 1 carrot, both chopped, in a pan with a little oil; toast the rice, then add a ladle of boiling broth and continue to cook, adding the remaining broth a little at a time, for about 20 minutes.
Add the sliced zucchini, chopped flowers and calyxes and diced pepper 5 minutes before the rice has finished cooking. Remove from the heat and stir 6 tablespoons of grated cheese and 6 tablespoons of oil into the rice. Add the peas and top with chopped Taggiasca olives and capers, sun-dried tomatos and oregano.
