Gino's
Vegetable Risotto
Risoot con le verdure di gino |
Recipe Ingredients:
- Olive
Oil
- 1 medium
onion, diced
- 2 cloves
garlic, sliced
- 3 stalks
celery, coarsely chopped
- 2 large
carrots, peeled and diced
- 1/2
pound spinach or Swiss chard, thoroughly
washed and coarsely chopped
- 1 small
bunch Italian parsley, coarsely chopped
- Salt
- Crushed
red pepper
- 1 1/2
cups Italian Rice
- Hot
water
- 1
tablespoon shredded
basil leaves
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Classic
Italian Jewish Cooking |
In a medium
pot place 2 tablespoons oil with the onions
and sauté for 1 minute. Add the garlic,
celery,, carrots, and spinach or Swiss chard
and sauté, stirring frequently, 6 to 7
minutes
Add half the parsley, 1 teaspoon salt, 1/8
teaspoon red pepper, 2 tablespoons oil, and
the rice and stir. After 1 minute add 1/2
cup of boiling water and lower the hear.
Cook gently, stirring occasionally, and keep
on adding water, 1/2 cup at a time, until
the rice is halfway done, about 10 minutes.
Taste for salt and pepper and correct if
necessary. Add the basil and remaining
parsley, and finish cooking, keeping the
rice al dente and moist.
Serve hot or, in summer, at room temperature
Serves 4 to 6 |
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Cooking Tips: |
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