Red-Green Risotto with tomato sauce, green beans, and a delicious sauce with fresh basil, a colorful and very tasty first course!
What is the best rice for making risotto? The most valid varieties for making an excellent risotto are Carnaroli (good for everything), Vialone Nano, but also Roma and Baldo.
Rice is an energy-rich, highly digestible, and gluten-free food that pairs well with … everything, I’d say!
On the blog, you will find many rice-based recipes, including sweet ones, and among them:
BLACK RICE WITH CUTTLEFISH
BARBERA AND BLUEBERRY RISOTTO
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I have opened a channel for recipes open to everyone and free on WhatsApp with no notifications and no sound, where you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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RED-GREEN RISOTTO
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
INGREDIENTS FOR Red-Green Risotto RECIPE
- 1.5 cups Rice
- 3.5 oz Green Beans
- 1 cup Tomato Sauce
- 1 bunch Basil
- 1 1/2 White Onion
- to taste Dry White Wine
- to taste Extra Virgin Olive Oil
- to taste Parmigiano Reggiano DOP
- to taste Vegetable Broth
- to taste Salt
TOOLS FOR Red-Green Risotto RECIPE
- Pans
STEPS FOR Red-Green Risotto RECIPE
• To prepare the red-green risotto, we pick the leaves from the bunch of basil, putting the fresh leaves in a blender with 3.4 oz of extra virgin olive oil and a pinch of salt.
Here’s the sauce ready to accompany the first course!
• Trim and wash the green beans, boiling them in salted water for a few minutes: they should be tender but crunchy!
• For the risotto, finely chop the onion and sauté it in 2-3 tablespoons of EVOO in a saucepan.
Add the rice and toast it for about 1 minute.
Pour in the dry white wine and let the alcohol evaporate.
Cook the rice by adding hot broth or always boiling water.
• After 7-8 minutes, add the tomato sauce and the green beans to the rice.
Mix well and continue cooking for the necessary time.
• Turn off the heat, add the basil sauce, and mix with grated Parmesan.
Very tasty and delightful, here’s the red-green risotto!
Enjoy your meal!
Annalisa
SOURCE Modern Cooking April 2020
