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    Risotto with green vegetables


Risotto with green vegetables

Risotto recipe with seasonal vegetables

This risotto is fresh with seasonal vegetables. Green peas, snow peas and Sicilian capers. The basil olive oil gives an extra summery character to the Italian risotto rice. This recipe is a favorite of our marketing manager Lonneke. She loves making this dish when the weather is nice, so that she can eat it in the garden or at the park.

Ingredients for 4 persons: 
300 gr risotto rice
150 ml dry white wine
2 shallots
2 cloves of garlic
Olive Oil Every Day
1 L vegetable broth
100 gr green peas
50 gr snow peas
50 gr Sicilian capers
1 lemon
4 branches of mint
A few leaves of tarragon
Al Basilico olive oil
Parmesan cheese

Heat a fair amount of Olive Oil Every Day in a big pan and fry the shallots and garlic until translucent. Add the risotto rice and stir with a wooden spoon. Turn on the high heat, poor the white wine on the rice and keep stirring. The alcohol will evaporate, but the flavor will be absorbed by the risotto rice. Turn the fire down to medium heat and pour the broth while you keep stirring. Continue stirring until the rice is al dente. The last 5 minutes add the grean and snow peas, the last minute add the capers. Get the risotto of the fire, add lemon juice (of half a lemon) and flavor with salt and pepper. Cut the tarragon (only a few leaves) and the mint and add to the risotto. Serve the risotto in deep plates with a fair sprout of Al Basilico olive oil. Optional: some extra parmesan cheese and dig in!

Written by - Valerie Molenaar

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