Pignolina Risotto With Courgettes, Carrots, Tomato and Parmesan

How to make Pignolina Risotto With Courgettes, Carrots, Tomato and Parmesan

Ingredients:

2 tablespoons rapeseed oil

1 medium onion

1 clove f garlic, crushed

1 teaspoon crushed sea salt

185 grams Arborio rice (risotto rice)

375 milliliters vegetable stock

400 grams chopped tomatoes

250 grams chopped courgette

50 grams grated parmesan

freshly ground black pepper

Instructions:

Brown the onion, carrot and chopped courgette in a little oil,

add the chopped tomato and a little puree,

let the cooking go by adding hot water.

pour the pasta and risotto with the bottom adding a little hot water as needed,

finally a little parmesan and serve with a little bit of oil

Notes:

Preparation Steps:

Start by heating rapeseed oil in a pan over medium heat.
Add finely chopped onion and crushed garlic to the pan, along with a teaspoon of crushed sea salt. Sauté until the onions are translucent and aromatic.
Next, add chopped courgette (zucchini) and carrots to the pan. Allow them to cook until they start to soften and develop some color.
Incorporate the chopped tomatoes and a bit of tomato purée to enhance the tomato flavor in the dish.
Let the vegetables cook down, allowing the flavors to meld together.

Adding Arborio Rice:

Once the vegetables have cooked down and become aromatic, add Arborio rice (risotto rice) to the pan. Stir the rice into the vegetables to coat it with oil and allow it to toast slightly.
Arborio rice is ideal for risotto because it absorbs liquid well, creating a creamy texture.

Cooking the Risotto:

Gradually add vegetable stock to the rice and vegetables, one ladleful at a time, stirring frequently.
Allow the rice to absorb the stock before adding more. This slow cooking process helps release starch from the rice, creating a creamy consistency without the need for heavy cream.
Adjust the seasoning with freshly ground black pepper as desired.

Incorporating Parmesan:

Once the rice is cooked to a creamy consistency (al dente), stir in grated Parmesan cheese. The cheese adds richness and flavor to the risotto.
Taste and adjust seasoning if needed.

Serving:

Serve the Pignolina Risotto hot, garnished with additional grated Parmesan cheese and a drizzle of rapeseed oil for extra flavor and presentation.
This dish pairs well with a crisp green salad or crusty bread.

Nutrition Information:

Frequently Asked Questions:

Can I use olive oil instead of rapeseed oil?

Yes, you can substitute olive oil for rapeseed oil in this recipe.

Olive oil will also impart a nice flavor to the dish.

What can I use if I don’t have Arborio rice?

Arborio rice is preferred for its creamy texture, but you can use other short-grain risotto rice varieties like Carnaroli or Vialone Nano as alternatives.

How do I know when the risotto is cooked?

The risotto should be cooked al dente, meaning it’s tender but still has a slight bite to it. It should be creamy, not mushy.

Can I use fresh tomatoes instead of chopped tomatoes?

Yes, you can use fresh tomatoes.

Simply dice them and use them in place of the chopped tomatoes.

Do I need to continuously stir the risotto?

Stir the risotto frequently to encourage the release of starch and achieve a creamy texture.

However, constant stirring isn’t necessary; just ensure the rice doesn’t stick to the pan.

How can I make this dish vegetarian-friendly?

Use vegetable stock instead of chicken stock to make this dish vegetarian.

Ensure that the Parmesan cheese used is vegetarian-friendly.

Can I add other vegetables to this risotto?

Absolutely! Feel free to add your favorite vegetables like bell peppers, mushrooms, or spinach to enhance the flavor and nutritional profile of the dish.

How do I reheat leftover risotto?

To reheat, add a splash of vegetable stock or water to the risotto in a pan over low heat.

Stir gently until heated through, adding more liquid if needed.

What should I serve with this risotto?

This risotto can be enjoyed on its own as a main dish or served alongside a green salad or garlic bread for a complete meal.

Can I prepare this risotto ahead of time?

Risotto is best served fresh but can be partially prepared ahead of time.

Cook the rice until al dente, then finish cooking just before serving by adding the final ingredients.