Green risotto with chicory and cheese and other vegetables
This was supposed to be a meatless meal, but a rebellion broke out almost the size of the one on board the Bounty
Preparation steps
- Blanch the chicory and spinach, then return to cooking in the same water with diced sweet potatoes and zucchini. When cooked, strain (save the liquid).
- Lightly fry the chopped onion in butter, then mix in the flour, add the vegetables, mix well, pour in the milk and mix well again. Add salt, pepper and nutmeg.
- Add the egg yolk to the mixture, and use a stick mixer, together with the vegetables, to make it well. We manage to grate the grated padano and when it melts, the sauce is ready.
- We cook the rice in the salted stock in which we cooked the vegetables. When it is al dente, we mix it into the sauce. Season with dill.
- If desired, mix roasted ham, sausage or fried bacon into the risotto. Kulen's sister played with me.
Serving
We had this for lunch, and as I diligently cooked a double dose of vegetables, dinner had a different atmosphere.
