Risotto Primavera | How to make Risotto
Italian Cuisine
Ingredients
- 2 clove garlic - 4 cl
- 1 Onions
- 0.25 cup Green peas
- 0.25 cup red carrots
- 0.25 cup zucchini
- 0.25 cup broccoli
- 1 cup raw barley
- 3 tbsp butter (or ghee)
- 0.25 cup parmesan cheese
- 1 cup white wine
- 1 tbsp Lemon juice - 1
- 1 cup Water
- 1 tbsp Olive Oil
Instructions
- 1
In a saucepan, heat the olive oil with 1 tbsp butter. Add the onions and garlic and sauté.
- 2
Add the peas and carrots.
- 3
Add the barley and toast for 2 mins.
- 4
Add the wine and allow to evaporate partly.
- 5
Add hot water from another pot on the stove, ladle by ladle. Stir occasionally not allowing the barley to dry. Cook open on high heat as the mixture should be boiling continuously.
- 6
Once the barley is cooked half way, add the zucchini and broccoli.
- 7
Add water till you reach the consistency where the barley is nearly cooked. Keep stirring to homogenise the mix into a creamy smooth consistency.
- 8
Take off heat and stir in the remaining butter, parmesan. Garnish with some parsley and chilly flakes.
- 9
Add a squeeze of fresh lemon and lemon zest for freshness(optional)
- 10
Allow to stand for 2-3 mins and serve hot.
Recipe by
Recipe Funnel
Bringing you delicious recipes from around the world.
