Antonio carluccio's risotto with spring vegetables

Name: antonio carluccio's risotto with spring vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 stem celery; 4 winter carrot all variants possible; 1 onion; 2 artichoke heart in tin; 100 g fresh green beans; 2 liter vegetable stock of tablet; 100 g unsalted butter or margarine; 50 g fresh peas; 400 g risotto rice; 12 fresh green asparagus; 60 g grated Parmesan cheese

Italian risotto by Antonio Carluccio with spring vegetables and grated Parmesan cheese.

Ingredients

Directions

Peel and finely chop the onion. Grate the carrots and cut into fine cubes. Clean the stalks of celery and cut into small cubes.
Clean the green beans and cut into pieces. Cut the artichoke hearts into fine cubes.
Put the pan broth on low heat. Melt the butter in a large pan and smother the onion glassy.
Add 5 minutes for carrot and celery and add peas, green beans and artichoke.
Stir briefly on low heat, stir in the rice until the grits are all around fat.
Always add a soup scoop of broth, let each portion pick up the rice before adding another scoop.
Add the asparagus after 15 minutes. Continue to add broth for about 20 minutes and stir until the rice is al dente.
Remove the pan from the heat and add pepper and salt.
Stir in the rest of the butter and the parmesan and serve the risotto hot.