Country-style risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tomaotoes, chopped |
| ½ | cup | Cooked white beans |
| 1 | Onion | |
| ½ | cup | Shelled fresh peas |
| ½ | cup | Asparagus tips |
| ¾ | cup | Sliced zucchini |
| 1¾ | cup | Rice |
| 5 | tablespoons | Butter |
| 6 | tablespoons | Grated Parmesan cheese |
| Vegetable oil | ||
| Chicken or beef stock | ||
Directions
Heat a little oil in a pan, add onion and cook until soft. Add peas, aparagus and zucchini and cook for about 5 minutes. Add a little stock and cook over low heat for 10 minutes. Add tomatoes and beans; season with salt and pepper. Cook for 15 minutes, then add rice.
Stir and add more stock, as necessary, and cook until al denre. Stir in hte butter and 3 tablespoons parmesan. Serve sprinkled with remaining 3 tablespoons parmesan.