Risotto alle Verdure (Vegetable Risotto) | Italian Recipes | Italyabroad.com

Ingredients

• 320 g (about 1 ½ cups) carnaroli rice
• 1 small onion or shallot, finely chopped
• 2–3 tablespoons extra virgin olive oil
• 1 zucchini, diced
• 1 carrot, diced
• 1 red bell pepper, diced
• 100 g peas (fresh or frozen)
• 100 g green beans, chopped
• About 1–1.2 L vegetable stock (kept hot)
• 100 ml dry white wine
• 50 g butter (optional, for creaminess)
• 70 g grated Parmigiano Reggiano (optional for finishing)
• Salt and freshly ground black pepper, to taste
• Fresh parsley or basil, chopped (for garnish)