Seasonal Vegetable Risotto

Ingredients

• 250 g Riso Gallo (Gran Gallo Arborio)
• 150 g fresh ricotta
• 240 g peeled tomatoes (in pieces)
• 60 g thick beans
• 60 g fresh peas
• 1 small carrot
• 1 small zucchini
• 4 tsp olive oil
• 4 finely chopped basil
• Salt
• Pepper

Instructions

1. 1.

   Cook the Riso Gallo Gran Gallo Arborio for 12 minutes in salted water. Meanwhile, boil the peas and beans for a few minutes in lightly salted water. Slice the zucchini and carrots into fine strips.

2. 2.

   When the rice is done, remove the pot from heat. First stir in the ricotta and olive oil, then add the tomatoes, peas, beans, zucchini, and carrots. Season to taste and garnish with fresh basil before serving.