This risotto keeps everything finely cut so the vegetables melt into the rice while still tasting fresh. Tomato and peas go in near the end, then butter, Parmesan, and basil finish it right before serving.
Risotto with Spring Vegetables, Tomato, and Basil
This risotto keeps everything finely cut so the vegetables melt into the rice while still tasting fresh. Tomato and peas go in near the end, then butter, Parmesan, and basil finish it right before serving.
Ingredients
Equipment
Method
- Scrub zucchini, trim ends, and dice very fine.
- Keep the broth at a very slow, steady simmer near the risotto pot.
- In a broad, sturdy pot over medium-high heat, cook onion in 2 tbsp butter and all the oil until it turns a fine golden brown.
- Add carrot and celery and cook about 5 minutes, stirring occasionally. Add diced zucchini and one or two pinches of salt, then cook 8 minutes more, stirring now and then.
- With a slotted spoon, remove half the vegetables and set aside. Turn heat to high, add rice and stir until coated. If using fresh peas, add them now.
- Add 1/2 cup (120 ml) broth and continue cooking as for basic risotto, adding broth as needed.
- After 20 to 25 minutes, add the reserved vegetables, diced tomato, and thawed peas if you are using frozen. Cook until rice is tender but firm, with barely enough liquid left for a somewhat runny consistency. Off heat, stir in remaining butter and all the Parmesan until melted and clinging. Taste and correct for salt, then mix in basil and serve promptly.