Ingredients to make Risotto Primavera with celery:
- 1/2 unit lime can be a lemon
- 5 1/2 cup(s) chicken bouillon broth
- 3 cch. extra virgin olive oil
- 1 pc. finely chopped onion
- 1 ram. chopped celery stalk
- 1 1/2 cup(s) rice
- 2 pcs. peeled and diced potatoes
- 4 oz. diced fresh green beans
- 3 pcs. medium seedless tomatoes
- 1 pcs. peeled and chopped small carrot
- 1 1/4 cup(s) frozen peas, thawed
- 1 can(s) strained artichoke hearts
- 1/4 bar. diced unsalted butter
- 1 cup(s) fresh Parmesan
How to make Risotto Primavera with Celery:
- Bring the broth to a simmer. Now boiling, reduce the heat as much as possible. It is covered and kept warm.
- Heat the oil in a large pot over medium heat. Add the onion and celery and sauté for 3 minutes.
- Add the rice and stir for about 30 seconds.
- Add the potatoes, beans, tomatoes and carrots and sauté for 10 minutes, adding a little broth if it gets too dry.
- Add 1/2 cup of the broth to the rice, reduce the heat, and simmer until the liquid is absorbed, stirring occasionally.
- Continue adding 1/2 cup bouillon at 1/2 cups, stirring occasionally and allowing each addition to be fully absorbed before adding the next.
- Add the artichokes, asparagus and peas about halfway through the process.
- Continue adding bouillon in this manner until the rice is tender but at the same time a bit firm when bitten into it.
- It is removed from the fire. Seasoning with salt and pepper. Put the cubes of butter on top and then the cheese.
