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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Side Dishes, Vegetable Risotto Cannella Recipe

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This recipe for Side Dishes, Vegetable Risotto Cannella is from Recipes with Love for Denise and Sean, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 carrots, diced
2 small zucchini, diced
2 cups water
2 cloves garlic, minced
1 large onion, diced
1 lb. (16 oz.) Arborio rice
1 large red bell pepper
1/2 lb. mushrooms, sliced
1/2 cup olive oil, divided
2 cans vegetable broth (or can substitute chicken broth)
1/2 cup white wine
1/4 cup Parmesan cheese, grated
salt and pepper to taste
Directions:
Directions:
Cook the carrots and zucchini in 2 cups water for 5 minutes. Remove vegetables from water and set aside. Add vegetable broth to water and bring to a simmer. In a large dutch oven heat 1/4 cup olive oil. Saute garlic and half the onion until soft. Add rice to pan and mix well to coat rice with oil. Stirring constantly add 1/2 cup hot broth to rice mixture. As rice absorbs liquid, keep adding broth to it until the rice is cooked completely. Stir in the wine with the last of the hot broth. You may need to add more hot water if the rice is not completely cooked.
After the rice starts cooking; In a frying pan, sauté remaining onion, red pepper, and mushrooms. After 5 minutes, add reserved carrots and zucchini. Saute another 5 minutes. After rice is cooked, stir in vegetables and Parmesan cheese. It will be creamy and good.

 

 

 

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