Risotto Primavera with celery recipe

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:

1. Bring the broth to a simmer. Now boiling, reduce the heat as much as possible. It is covered and kept warm.
2. Heat the oil in a large pot over medium heat. Add the onion and celery and sauté for 3 minutes.
3. Add the rice and stir for about 30 seconds.
4. Add the potatoes, beans, tomatoes and carrots and sauté for 10 minutes, adding a little broth if it gets too dry.
5. Add 1/2 cup of the broth to the rice, reduce the heat, and simmer until the liquid is absorbed, stirring occasionally.
6. Continue adding 1/2 cup bouillon at 1/2 cups, stirring occasionally and allowing each addition to be fully absorbed before adding the next.
7. Add the artichokes, asparagus and peas about halfway through the process.
8. Continue adding bouillon in this manner until the rice is tender but at the same time a bit firm when bitten into it.
9. It is removed from the fire. Seasoning with salt and pepper. Put the cubes of butter on top and then the cheese.