{"id":4647,"date":"2018-07-29T09:24:23","date_gmt":"2018-07-29T07:24:23","guid":{"rendered":"http:\/\/piuma.me\/?p=4647"},"modified":"2018-07-29T09:25:07","modified_gmt":"2018-07-29T07:25:07","slug":"orto-risotto-vegetarian-recipe","status":"publish","type":"post","link":"https:\/\/piuma.me\/en\/orto-risotto-vegetarian-recipe\/","title":{"rendered":"Orto Risotto: a green choice for the early spring days"},"content":{"rendered":"

Fresh veggies, parmigiano reggiano and olive oil are the main ingredients of a new recipe coming from Massimo Bellotto, an Italian chef from Pordenone. Perfect for the early spring days and a healthy suggestion for National Vegetarian Week! <\/span><\/p>\n

Prep time: <\/b>20 minutes
\n<\/span>Cooking time:<\/b> 35 minutes
\n<\/span>Total time:<\/b> 55 minutes
\n<\/span>Portions<\/b>: 4<\/span><\/p>\n

What do you need (ingredients): <\/b><\/p>\n

350 gr of Carnaroli rice
\n<\/span>100 gr of fresh spinach
\n<\/span>100 gr of fresh cornsalad<\/span>\/feldsalat
\n<\/span>100 gr of fresh chard
\n<\/span>50 g of fresh arugula\/rocket
\n<\/span>50 g of Parmigiano Reggiano 30 months
\n<\/span>1 glass of white wine
\n<\/span>80 grams of butter
\n<\/span>2 onions
\n<\/span>2 carrots
\n<\/span>1 celery
\n<\/span>Water q.b
\n<\/span>Extra Virgin Olive Oil q.b.
\n<\/span>Pepper as needed.
\n<\/span>Salt to taste.<\/span><\/p>\n

Instructions<\/b><\/p>\n

1# Step: <\/b>Start by preparing a vegetable stock: put an onion, two carrots, a stalk of celery and a pinch of salt in a pot with boiling water. Meanwhile, heat 80 grams of butter in a non-stick pan and add a finely chopped onion: cook for a few minutes.<\/span><\/p>\n

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2#\u00a0<\/b>When the onion begins to turn golden, add the well-washed and dried spinach and cook for 2-3 minutes over medium heat.<\/span><\/p>\n

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3#\u00a0Add the cornsalad and fresh rocket to the pan, then add salt and pepper and cook for 3-4 minutes more.<\/span><\/b><\/p>\n

\"Orto<\/p>\n

4# In a non-stick pan, toast 350 grams of dry rice and then mix it with a glass of white wine.<\/span><\/b><\/p>\n

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5# Cook the rice adding, little by little, the vegetable broth you have previously prepared.<\/span><\/b><\/p>\n

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6# When the rice is half cooked, after about 8 minutes, add the cooked vegetables kept aside: mix the ingredients and continue cooking.<\/span><\/b><\/p>\n

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7#\u00a0<\/b> Once fully cooked, turn off the stove, stir in 50 grams of Parmigiano Reggiano and two tablespoons of extra virgin olive oil.<\/span><\/p>\n

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8#\u00a0Plate and seve the \u201cVegetable Garden\u201d Risotto!<\/span><\/b><\/p>\n

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And that\u2019s it. A very simple and green meal that will make your Vegetarian Week even more delicious! It even fits in one minute video \ud83d\ude09\u00a0<\/span><\/p>\n