Rice with Assorted Vegetables
Riso con Verdure Miste
This dish is easy and can be prepared in no
One of my aunt used to make The risu ca’
verdure a tuttu rintra, which means everything inside the pot at one time- except the cheese-and she would bring
to a boil, cook for 40 minutes covered; then set it aside and serve after 15 minutes with the cheese on the
Following the directions below to make this rice dish will result different from the classic
risotto, however it will be tasty and delicious and with unique flavor. The vegetable used are a suggestion: use any vegetable available to
- 1 medium onion, finely
- 6 tablespoons of olive
- 1 cup tomato roughly
- 1 package frozen
- 1 package frozen
- 1 lb. Arborio
- ½ cup of parsley,
- Salt and pepper to
- 5 cups of water or
- 1 can of beans
- 1 cup of grated
pecorino or caciocavallo cheese
- a few cups of hot water, if
A pot of with a few cups of boiling water has to be kept on the side, because it may be needed in
In a 6 quart sauce pot, over a high heat, place 3 tablespoons of oil with the onion and sauté for 4
minutes. Add the tomato, the frozen peas and the artichokes, salt and pepper to taste. Add 4 ½ cups of water,
half of the parsley and bring it to a boil and then simmer covered for 15 minutes.
Mix in the rice and the beans, bring again it to a boil and then simmer covered for 15 to 20
minutes, at a low heat, stirring occasionally.
If it becomes too dry add some hot water or broth.
When time is up, test for doneness; rice should be soft but not overcooked. If necessary cook rice
until tender and until some of the liquid is absorbed; if needed, add more salt and some freshly grounded
Remove from heat, and blend in half of the cheese, the remaining parsley and the remaining 3
tablespoons of oil.
Wait a few minutes before dishing it out. Serve with grated cheese on the side.
To make a soupier Rice Assorted Vegetable, double-up
the amount of water or broth.