Village-style risotto with vegetables
4 servings
35 minutes
Vegetable risotto is a simple yet refined dish of Italian cuisine that brings the warmth and coziness of rural landscapes. Its origin is tied to the tradition of peasant cooking, where using available seasonal products is essential. Tender Arborio rice slowly absorbs the fragrant vegetable broth, creating a creamy texture, while vibrant vegetables add freshness and sweetness. Green basil leaves provide an exquisite spice, and goat cheese adds softness and a creamy note. The dish is perfect for family dinners, offering enjoyment through its harmonious flavors. It is versatile—served as a standalone dish or as a side to meat or fish. This risotto is a culinary journey into the heart of the Italian countryside, where simplicity reigns and true pleasure in food exists.
1
Place frozen vegetables in a large deep skillet with 2 tablespoons of olive oil over medium heat.
- Frozen vegetable mix: 700 g
- Olive oil: 45 ml
2
Cook for 10 minutes or until soft, stirring regularly, then transfer half to a bowl.
3
Add rice to the pan and stir for 2 minutes. Pour in a good portion of hot broth and wait until it is fully absorbed before adding more, stirring constantly for 16-18 minutes, or until the rice is fully cooked, adding water if necessary.
- Arborio rice: 300 g
- Vegetable broth: 1.2 l
4
Chop most of the basil leaves and place them in a pan with the reserved vegetables, most of the goat cheese, and 1 tablespoon of extra virgin olive oil, seasoning to taste.
- Green basil: 30 g
- Goat cheese: 100 g
- Olive oil: 45 ml
- Salt: to taste
- Ground black pepper: to taste
5
Adjust the consistency to be pleasant and thick, adding a little boiling water from the kettle if necessary.
6
Arrange on plates, then sprinkle with remaining basil leaves and goat cheese.
- Green basil: 30 g
- Goat cheese: 100 g