Risotto di verdure – a delicious Venetian vegetable risotto – Jen Smith – Med Meanderings
I recently shared with you my review of Tessa Kiros’s sumptuous cookbook Venezia, so I thought I would let you in on one of my favourite risotto recipes from
Ingredients
- 225g (8 oz) asparagus
- 1.25 litres (44 fl oz/5 cups) hot vegetable broth
- 2 fresh artichokes
- juice of half a lemon
- 4 tablespoons olive oil
- 1 small white onion, chopped
- 200g (7 oz) zucchini, sliced
- 150g (5½ oz) fresh or frozen peas
- 205g (9 oz) risotto rice
- 125ml (4 fl oz/½ cup) white wine
- 30g (1 oz) butter
- 3-4 tablespoons grated parmesan
- 2 tablespoons chopped parsley
- flour, for coating
- light olive oil
- a handful of mint sprigs
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