Seasonal Vegetable Risotto

For seasonal vegetable risotto, first cook the Riso Gallo Gran Gallo Arborio for 12 minutes in salted water. Meanwhile, cook the peas and beans for a few minutes in a little salted water. Cut the zucchini and carrots into fine strips.

When the rice is ready, remove the pot from the heat. First stir in the ricotta and olive oil, then add the tomatoes, peas, beans, zucchini and carrots.

Season the seasonal vegetable risotto to taste and garnish with the fresh basil and serve.

Preparation Tip:

Seasonal vegetable risotto can be varied - as the name suggests - with vegetables depending on the season.

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