Risotto with vegetable juice
Published by Julia Arman le 30 mars, 2016 - 15:59
Do we still need to introduce Risotto? Round rice cooked in homemade broth with vegetables is served with lots of good farm butter and a little Parmesan.
Ingredients
- 240g of risotto rice
- 1 large onion
- 1 clove of garlic
- 1 ½ l of stock
- vegetables (broccoli, spinach, rocket, etc.)
- fat
- butter
- Parmesan
- salt pepper
Tools
- juice cone
- graduated tip
Recipe
- In a saucepan, melt the chopped onion. Add the peeled and crushed garlic.
- Heat the broth separately.
- Make the juice of the chosen vegetables. Add to the broth.
- Add the rice on the onions and continue to brown it, without burning.
- When the rice has become transparent, pour ladle by ladle of the improved broth until the rice is cooked. Stir frequently.
- Salt, pepper, add a little Parmesan and butter.
How to serve at the table
In Italy, it is a starter that announces the classic meat/vegetable pair, but it can be a meal in itself.
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