La ricetta Riso croccante alle verdure per Joia Academy è un piatto tipicamente italiano, originario del nord, che si adatta perfettamente a essere servito sia come anteprima che come piatto unico. Il riso croccante alle verdure fornisce un contrasto croccante e tenero tra la superficie del riso e le verdure caramellate, creando un insieme di sapori che dominano il piatto.
- Preheating the oven to 200°C (392°F), we start by rinsing and cutting the broccoli, carrots, and bell peppers into bite-sized pieces. Set aside.
- In a large saucepan, heat 1-2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Next, add the mixed mushrooms, chopped rosemary, and a pinch of salt. Cook until the mushrooms release their moisture and start to brown, about 5 minutes.
- Now it’s time to add the rice, kumquat juice, and vegetable broth. Stir to combine and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid has been fully absorbed.
- In a separate pan, heat 1-2 tablespoons of olive oil over medium heat. Add the chopped zucchini, bell peppers, and a pinch of salt. Cook until the vegetables are tender and lightly caramelized, about 5-7 minutes.
- Combine the cooked rice with the roasted vegetable mixture and chopped roasted broccoli, carrots, and bell peppers. Toss to combine and season with a pinch of salt and a drizzle of tamari and soy sauce.
- Serve the risotto immediately, garnished with chopped fresh parsley and a sprinkle of Parmesan cheese if desired.
Per maggiori dettagli o varianti vai alla ricetta completa.
