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| Preparation Wash the vegetables and cut into thin strips lengthwise. In a high sided frying pan, brown the onion in 3 tablespoons of oil. Add the rice and mix thoroughly for 2 minutes. Cover with the stock and allow to cook for 20 minutes, stirring regularly until all the stock has been absorbed. Then add the cream into the steaming risotto. Meanwhile, fry the vegetables gently in 2 tablespoons of oil. Add salt and allow to cook for 5 minutes. Arrange the Risotto with the crunchy vegetables in large bowls. You can change the Risotto according to your taste and the season, using different vegetables or even mussels and shellfish. A guaranteed success every time! |
Creamy Risotto with crunchy vegetables
