Insalata di Riso Novarese

Ingredients

• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 cucumber, diced 1 cucumber, diced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1/4 cup (30g) black olives, sliced 1/4 cup (30g) black olives, sliced
• 1/4 cup (30g) green olives, sliced 1/4 cup (30g) green olives, sliced
• 1/4 cup (30g) red onion, finely chopped 1/4 cup (30g) red onion, finely chopped
• 1/4 cup (30g) fresh basil leaves, chopped 1/4 cup (30g) fresh basil leaves, chopped
• 1/4 cup (30g) fresh parsley leaves, chopped 1/4 cup (30g) fresh parsley leaves, chopped
• 3 tablespoons (45ml) extra virgin olive oil 3 tablespoons (45ml) extra virgin olive oil
• 2 tablespoons (30ml) lemon juice 2 tablespoons (30ml) lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the Arborio rice under cold water to remove excess starch.
2. 2.
   In a medium saucepan, bring the vegetable broth to a boil. Add the rice and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is cooked al dente.
3. 3.
   Once cooked, remove the rice from heat and let it cool completely.
4. 4.
   In a large mixing bowl, combine the cooled rice, diced bell peppers, cucumber, cherry tomatoes, black olives, green olives, red onion, basil, and parsley.
5. 5.
   In a separate small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to make the dressing.
6. 6.
   Pour the dressing over the rice and vegetable mixture. Gently toss until all the ingredients are well coated.
7. 7.
   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
8. 8.
   Before serving, give the salad a final toss and adjust the seasoning if needed.
9. 9.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Arborio rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffy texture.
• Bell peppers — Use a mix of red and yellow bell peppers for a vibrant and colorful salad.
• Lemon juice — Freshly squeezed lemon juice adds a bright and tangy flavor to the dressing.
• Basil and parsley — Chop the herbs just before adding them to the salad to retain their freshness and aroma.
• Olive oil — Opt for extra virgin olive oil for its superior flavor and health benefits.

Tips & Tricks

• For added flavor, you can marinate the diced bell peppers in a mixture of olive oil, lemon juice, and garlic for 30 minutes before adding them to the salad.
• Feel free to customize the salad by adding other vegetables such as artichoke hearts, sun-dried tomatoes, or grilled zucchini.
• To make the salad more substantial, you can add cooked shrimp, grilled chicken, or canned tuna.
• Leftovers can be stored in the refrigerator for up to 2 days. Just give the salad a good toss before serving again.
• Serve the Insalata di Riso Novarese on a bed of fresh lettuce leaves for an extra touch of freshness.

Serving advice

Serve the Insalata di Riso Novarese chilled as a refreshing side dish or as a light main course. It pairs well with grilled meats, seafood, or can be enjoyed on its own for a satisfying vegetarian meal.

Presentation advice

To enhance the presentation, garnish the salad with a few whole basil leaves and a sprinkle of freshly chopped parsley. Serve it in a large glass bowl or on a platter to showcase the vibrant colors of the vegetables.