How To Prepare Risotto Vegetaria

Here is a delightful Vegetable Risotto (or Risotto Vegetaria) with Aubergines, Peppers, Broccoli, Courgettes, Asparagus, finished with a touch of Mascarpone and Parmesan flakes for 4 people.  It’s a vibrant and creamy dish that combines the goodness of various vegetables with the richness of cheese, making it a delightful meal. A recent visit to Pannevino in Chepstow and this risotto just stood out.

Serves 4

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth (approximately)
• 2 tablespoons olive oil
• 1 small aubergine (eggplant), diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small courgette (zucchini), diced
• 8-10 asparagus spears, trimmed and chopped
• 1 cup broccoli florets
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup mascarpone cheese
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• 2 tablespoons butter
• Fresh basil leaves for garnish (optional)

Preparation

1. Prepare the Vegetables:
   • Begin by preparing all the vegetables. Dice the aubergine, red and green bell peppers, courgette, and chop the asparagus and broccoli into bite-sized pieces.
2. Sauté the Aubergine:
   • In a large, deep skillet or a wide, heavy-bottomed saucepan, heat the olive oil over medium-high heat.
   • Add the diced aubergine and sauté for about 5-7 minutes, or until they start to brown and become tender. Remove them from the pan and set aside.
3. Sauté Peppers, Courgettes, and Asparagus:
   • In the same pan, add a bit more olive oil if needed, and then add the diced red and green bell peppers, courgette, and asparagus.
   • Sauté these vegetables for about 5-7 minutes or until they start to become tender. Remove them from the pan and set aside with the sautéed aubergine.
4. Sauté Onion and Garlic:
   • In the same pan, add a little more olive oil if necessary and add the finely chopped onion and minced garlic.
   • Sauté for about 3-4 minutes until the onions become translucent.
5. Toast the Rice:
   • Add the Arborio rice to the sautéed onions and garlic. Stir and cook for 2-3 minutes to lightly toast the rice.
6. Deglaze with Wine (Optional):
   • If using white wine, pour it into the pan and stir. Allow it to cook for a minute or so until most of the wine is absorbed or evaporated.
7. Start Adding Broth:
   • Begin adding the vegetable broth, one ladle at a time. Stir continuously and allow the liquid to be absorbed by the rice before adding more.
8. Add Vegetables:
   • After a couple of ladles of broth, reintroduce the sautéed vegetables (aubergine, peppers, courgettes, and asparagus) to the pan.
9. Continue Adding Broth:
   • Keep adding the vegetable broth gradually and stirring as the rice absorbs it. Continue this process for about 18-20 minutes or until the rice is cooked al dente. The risotto should have a creamy consistency.
10. Add Broccoli:
    • About 5 minutes before the risotto is ready, add the chopped broccoli to the pan. Continue stirring and adding broth as needed.
11. Finish with Mascarpone and Parmesan:
    • Once the risotto is creamy and the rice is al dente, stir in the mascarpone cheese and grated Parmesan. These will give the risotto a rich, creamy texture and add a delightful flavor.
12. Season and Add Butter:
    • Season the risotto with salt and black pepper to taste. Stir in the butter to make the risotto even creamier.
13. Serve:
    • Remove the risotto from the heat and let it rest for a minute. It should have a creamy and slightly runny consistency. If it’s too thick, you can adjust the consistency by adding a little more broth or hot water.
14. Garnish and Serve:
    • Serve the risotto in individual bowls, garnished with fresh basil leaves if desired and some Parmesan flakes on top.