Italia a tavola-Firenze-Farmer wife Risotto

Risotto alla Contadina

Ingredients for 4 servings

11oz of Arborio rice

14 oz of ripe tomatoes (or canned)

11 oz of fresh peas in their shell

11oz of fresh lima beans in their shell

4 oz of green beans

1 small yellow onion

1 zucchino

1 carrot

1 stalk of celery

¼ cup of fresh Italian parsley

Olive Oil

Parmesan cheese

Salt, Pepper

Mince finely the carrot, celery, onion and parsley

And stir fry lightly in a pot with 6 TbS of olive oil.

When the onion is slightly golden add the tomatoes diced in small cubes, the fresh lima beans (shelled), the green beans cut in 4 pieces each, and the zucchini cut in small cubes, salt and pepper. Let everything cook at slow heat for about 20 minutes; add the peas (shelled) stir well and let cook for another 10 minutes.

Add the rice and stir until fully cooked adding small amount of hot salted water as necessary to complete the cooking time and avoid burning.

Serve with Parmesan cheese.

(you can substitute with vegetable of your choice as long as they fresh and in season)