From Elisa Celli’s Italian Light Cooking, Prentice Hall Press, 1987.
This turned out to be a simply made risotto with plenty of vegetables.
I firstly prepared some vegetables: a zucchini chopped, some florets of broccoli, some eggplant chopped, a few spinach leaves and some green peas. It made about a cup and a half all told. Then a brown onion and two garlic cloves were chopped. The vegetables were added to a pan with olive oil and a large pinch of chilli flakes.
These were stirred over heat for a few minutes before adding a pinch of Italian herbs and a cup of Arborio rice.
In the usual manner then warm stock was added bit by bit as the rice cooked but, differently from usual, chopped tomatoes were added alternately with the water.
When the rice was cooked (about 20 minutes later) chopped parsley was added with a sprinkling of grated Parmesan cheese and seasonings.
This was an easy to make risotto with loads of flavour. Though not an out of the ordinary dish it was certainly a satisfying one and one that could be quickly put together using any vegetables that were handy.
Ease of cooking: ✔✔✔✔