Spring Vegetable Risotto

Spring officially arrives to Buenos Aires this Friday, on September 21!

Everyone is excited, there are molecules of happiness in the atmosphere, the shops are decorated in vibrant colors and I feel refreshed. Ah, the season that we have waited all winter for, will usher in  warmth and longer days of endless sunshine, flowers in full bloom and smiles on our faces.


Spring is beautifully ethereal.

Spring last year with Val & Jas & LSY

In the bliss of spring..


To honor this beautiful season, I decided to make a Spring Vegetable Risotto last night.

It’s basically risotto with all sorts of vegetables that I like, and warm enough for the still chilly nights but still bright and colorful enough to welcome Spring to Argentina!


SPRING VEGETABLE RISOTTO (Serves 4)

Ingredients:

1)    1 onion
2)    2 cloves of garlic
3)    200g of button mushrooms
4)    1 red bell pepper
5)    1 green bell pepper
6)    2 tomatoes
7)    5 espresso cups of risotto rice
8)    100ml of white wine (make sure the wine is not labeled “sweet”)
9)    1 litre of chicken/vegetable/beef stock (I used 1 cube of Knorr’s beef stock)
10)    50g of butter

Steps:

1)    Chop onion and garlic finely
2)    Dice bell peppers and tomatoes
3)    Slice button mushrooms finely
4)    Sauté chopped onions and garlic in a wok
5)    Once onions are transparent, add in diced bell peppers and stir-fry till peppers are slightly cooked
6)    Add in sliced mushrooms, and stir-fry until mushroom turn a little brown
7)    Add in rice, and stir for a few minutes
8)    Pour in white wine and let rice absorb the wine for 1 – 2 minutes
9)    Pour in half of beef stock, and then stir continuously in figure-8 motion for around 30 – 40 minutes, adding more stock when needed
10)    Melt butter in rice and keep stirring
11)    Add in diced tomatoes and salt and pepper to taste
12)    Serve hot with freshly grated cheese

Bell peppers and tomatoes:

Onions and garlic:

Chopped onion:

Chopped garlic:

Diced bell peppers:

Diced tomatoes:

Fresh button mushrooms:

Sliced button mushrooms:

Sauté chopped onions and garlic in a wok:

Until onions turn transparent:

Add in diced bell peppers:

Stir-fry until peppers are slightly cooked:

Add in sliced mushrooms:

Risotto rice:

Add rice to ingredients in wok:

Stir rice with wine and allow it to absorb the flavors:

Add in beef stock and stir rice continuously in figure-8 motion:

Melt butter in rice:

Add in tomatoes and salt and pepper to taste:

Freshly-cooked risotto:

Serve Spring Vegetable Risotto hot with freshly grated cheese:

felicia | Dish by Dish

Felicia is a Singaporean who's currently located in Buenos Aires, also known as the "Paris of South America". After moving to Argentina because of love, she found herself grappling with the mysterious concept known as cooking. Starting this blog has helped her explore the kitchen, the effect cooking has on our lives, and generally helped her make more friends with people like you! Please stay a while and explore!

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Lovely comments

    • says

      Hello!

      I used really low fire, it took me around at least 40 minutes (after adding soup stock). But the most important thing to note is that you don’t add the water/soup stock in all at once. Add a bit by a bit, as the rice requires, and keep stirring in figure-8 motion as much as your can (so rice doesn’t get stuck to bottom of wok).

      After around 30 minutes of cooking in stock, I usually test the rice to see if its cooked. If it still tastes hard and raw, cook another 5-10 minutes more and taste again. Repeat until you are satisfied with the consistency. Add more stock/water if needed.

      All the best! let me know how your risotto goes!!

      felicia

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