Riso alla Genovese with a Twist

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 cup (30g) fresh basil leaves, chopped 1 cup (30g) fresh basil leaves, chopped
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the Arborio rice to the pot and stir well to coat the grains with the oil. Cook for 2-3 minutes, stirring constantly.
3. 3.
   Pour in the white wine and cook until it has been absorbed by the rice.
4. 4.
   Gradually add the vegetable broth, one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next.
5. 5.
   After adding half of the vegetable broth, add the diced zucchini, red bell pepper, and yellow bell pepper to the pot. Continue adding the remaining broth gradually.
6. 6.
   Once all the broth has been absorbed and the rice is cooked al dente, stir in the cherry tomatoes and fresh basil leaves.
7. 7.
   Remove the pot from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. 8.
   Cover the pot and let the risotto rest for a few minutes before serving.

Treat your ingredients with care...

• Arborio rice — Rinse the rice under cold water before cooking to remove excess starch and achieve a fluffier texture.
• Fresh basil leaves — Tear the basil leaves instead of chopping them to prevent bruising and release their full aroma.

Tips & Tricks

• For a creamier texture, stir in a tablespoon of butter at the end.
• Customize the dish by adding your favorite vegetables such as asparagus or peas.
• To make it heartier, add cooked chicken or shrimp.
• Use homemade vegetable broth for the best flavor.
• Leftovers can be transformed into delicious arancini (rice balls) by shaping the risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Riso alla Genovese with a Twist as a main course accompanied by a fresh green salad. Garnish with additional fresh basil leaves and a sprinkle of grated Parmesan cheese for an extra touch of flavor.

Presentation advice

Present the Riso alla Genovese with a Twist in a shallow bowl, allowing the vibrant colors of the vegetables to shine through. Arrange a few cherry tomato halves and basil leaves on top for an appealing visual presentation.