Variegated vegetable risotto
3 servings
60 minutes
Colorful vegetable risotto is a culinary embodiment of sunny Italy. Its history roots in traditional rural recipes where each grain of rice absorbs the richness of seasonal vegetables' flavors. Creamy Arborio, fragrant saffron, and aromatic broth create a velvety texture enveloping tender pieces of pumpkin, sweet peas, and crunchy peppers. The rich taste is complemented by spicy garlic and a hint of lemon juice's acidity. This dish is not just food; it's a true gastronomic journey revealing the depth of Italian cuisine. Vegetable risotto is versatile: it works as a light dinner or a vibrant main course perfectly paired with a glass of white wine and fresh herbs. Regardless of the season, this recipe fills the home with coziness and warmth, inviting enjoyment of every tender and rich bite.
1
We prepare vegetable broth (carrot, turnip, kohlrabi leaves, celery root, onion, and white cabbage with a pinch of coriander and two bay leaves for aroma), after the broth is ready, we keep it on low heat to prevent it from cooling down.
- Carrot: 1 piece
- Onion: 1 head
- Bay leaf: 2 pieces
- Vegetable broth: 1.2 l
2
In a saucepan, add rinsed Arborio rice, heat for less than a minute, and pour in hot vegetable broth. Top with sliced garlic and mix thoroughly. As the broth is absorbed, add more and stir, cooking until the rice is done (about 20-30 minutes); halfway through, saffron can be added by crumbling it over the rice and mixing.
- Arborio rice: 0.5 glass
- Vegetable broth: 1.2 l
- Garlic: 4 cloves
- Saffron: pinch
3
Finely chop the onion, dice the carrot into 5x5 mm cubes. Cut the pumpkin into slightly larger cubes, and slice the leek into small rings. 15 minutes before the rice is done, add the onion and carrot to the wok and sauté on high heat for about 5 minutes, then add the pumpkin and bell pepper (in my case, it was dried), and later add the Brussels sprouts.
- Onion: 1 head
- Carrot: 1 piece
- Pumpkin: 200 g
- Leek: 30 g
- Green bell pepper: 0.5 piece
4
Cook the pumpkin until ready. Add frozen green peas.
- Green peas: 0.5 glass
5
Once the rice is ready, mix everything together, add more broth if needed, and let it sit for 10-15 minutes. When serving, garnish with herbs or fresh vegetables (carrots or fresh bell peppers), and drizzle with lemon juice and olive oil.
- Vegetable broth: 1.2 l
- Olive oil: 2 tablespoons