Risotto alla Pescatora

Risotto alla Pescatora is a delightful vegetarian rice dish inspired by coastal Italian cuisine, featuring a medley of fresh vegetables that evoke the flavors of the sea. This creamy risotto is both satisfying and aromatic, making it a perfect meal for any occasion.

Ingredients

• Arborio rice - 150 grams
• Vegetable broth - 500 milliliters
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Shallot - 1, finely chopped
• Red bell pepper - 1, diced
• Zucchini - 1, diced
• Cherry tomatoes - 200 grams, halved
• Frozen peas - 100 grams
• White wine - 100 milliliters
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a large pan, heat the olive oil over medium heat, then add the minced garlic and chopped shallot. Sauté until translucent, about 2-3 minutes.
3. Add the diced red bell pepper and zucchini to the pan, cooking for another 5 minutes until slightly softened.
4. Stir in the Arborio rice, allowing it to toast for about 2 minutes, stirring frequently.
5. Pour in the white wine and let it simmer until mostly absorbed, stirring occasionally.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding the next. Continue this process for about 15 minutes.
7. Add the halved cherry tomatoes and frozen peas, cooking for an additional 5 minutes until the risotto is creamy and al dente.
8. Remove from heat and stir in the chopped parsley, lemon juice, salt, and black pepper to taste.
9. Serve immediately, garnished with extra parsley if desired.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, supporting digestive health.

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