Spring Risotto with Frozen Vegetable Filling

Risotto | Italian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Spring risotto with frozen vegetable filling

Ingredients

Chicken Broth - 1 qt
Onion - 1 head
Celery stalk - 1 piece
Olive Oil - 1 fl oz
Butter - 1.1 oz
Arborio rice - 10.6 oz
Dry White Wine - 4 fl oz
Frozen vegetables 'Hawaiian mix' - 16.9 oz
Parmesan Cheese - 2.1 oz
Olive Oil - to taste
Lemon - 1 piece
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Bring the broth to a boil in a pot over low heat. Finely chop or grate the onion and celery.

Step 2

Heat 1 tablespoon each of olive oil and butter in a deep skillet over low heat, along with the onion and celery. Lightly season with sea salt and black pepper and cook for 5–10 minutes, stirring occasionally, until the vegetables are soft but not browned.

Step 3

Increase the heat to medium, add the rice, and stir for 2 minutes to absorb all the wonderful aroma. Pour in the wine and stir until fully absorbed.

Step 4

Add a ladle of hot broth, stir, and wait until it is completely absorbed before adding more. Cook for 16–18 minutes, adding broth approximately every minute and stirring regularly until the rice is al dente. This means the dish should be soft and pleasant to eat while still holding its shape.

Step 5

About 5 minutes before the rice is done, add the frozen vegetables and finish cooking the risotto.

Step 6

The risotto should be slightly more liquid than seems right, as it will thicken upon standing, so add another ladle of broth. Turn off the heat, stir in the remaining butter and Parmesan, then season to taste.