Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4 to 6
© Ditte Isager

How to Make It

Step 1    

In a medium saucepan, bring 5 cups of the vegetable stock to a simmer. In another medium saucepan, heat 2 tablespoons of the olive oil. Add the onion to the oil and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes. Add the rice and cook, stirring, for 1 minute. Add 1 cup of the hot stock and cook, stirring, until the stock is absorbed. Continue adding the hot stock, 1 cup at a time and stirring occasionally until it is completely absorbed before adding more. Continue cooking until the rice is al dente and the liquid is thickened, about 20 minutes total.

Step 2    

Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the zucchini and scallions and cook over moderately high heat until just tender, about 2 minutes. Add the peas and arugula and cook until the arugula is wilted, about 1 minute. Add the remaining 1 cup of vegetable stock, season with salt and pepper and bring to a simmer. Remove from the heat.

Step 3    

Stir the vegetables and their liquid into the risotto and cook until the rice is creamy, about 1 minute. Season the risotto with salt and pepper. Spoon the risotto into bowls and serve with Parmesan cheese.

Suggested Pairing

Minerally, aromatic Sardinian white.

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