1. Slice the spring onion, carrot, and celery sticks thinly. 2. Dice the zucchini and the tomato. 3. Grate the Pecorino. 4. Tear (don't cut) the basil leaves. 5. Heat 2 tbsp butter in a skillet. 6. Fry spring onion, carrot, and celery slices for about 2 minutes. 7. Add the rice and stir until all grains are shiny. 8. Add the vermouth and allow the rice to absorb the fluid while continuously stirring over medium heat. 9. Add the stock bit by bit; don't add the next ladle before the previous one is fully absorbed. 10. This should take about 20 to 25 minutes if medium-grain Arborio rice. 11. Add the zucchini, garden peas, and tomato about 10 minutes before the rice is fully cooked. 12. Take the pot from the fire, and add the remaining butter, cheese, and half of the basil. 13. Add salt and pepper to taste. 14. Allow the risotto to stand another 2-3 minutes with the cover on the pot. 15. Serve the risotto with the remaining basil. ---------------------------------------------------------------------------
Nutrition
Ingredients
