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Risotto with Aromatic Mixed Salad, Cherry Tomatoes and Balsamic Vinegar

Blog e Ricette

Check out this exquisite risotto recipe! Make the most of any spring herbs growing in the garden. This is a fresh and savory recipe, an interesting interpretation of the classical Italian risotto. Add a drizzle of Balsamic Vinegar and… enjoy yourself!

Ingredients for 4 portions:

  • 300 g Arborio rice
  • 200 g Mixed green salad
  • 30 g Fresh leek
  • 40 g Fresh carrots
  • 3 g Fresh garlic
  • 60 g Extra Virgin Olive Oil
  • 1 kg vegetable broth
  • 10 g Fresh Parsley
  • 10 g Fresh Basil
  • 5 g Fresh Chives (small bunch)
  • 4 g Fresh Mint leaves
  • 5 g Green Label Balsamic Vinegar of Modena IGP
  • 25 g Parmigiano cheese 30/36 months (grated)
  • 200 g Fresh cherry tomatoes / Pachino type
  • 5 g Traditional Balsamic Vinegar
  • 1 g Fresh Thyme (small bunch)
  • 1 g Fresh Marjoram (small bunch)
  • 1 g Orange Peel
  • 1 g Lemon Peel
  • 1 g Fresh head of garlic


  1. Wash the tomatoes, cook them in boiling water for a minute and peel them. Immerse them immediately in ice-cold water.
  2. Cut the tomatoes into 4 pieces and remove the seeds. Dry with a towel.
  3. Sprinkle a no stick tray with oil and thyme, place tomatoes and cook them in the oven at 90°C (80 minutes) until they dry.
  4. Cut in small cubes leeks and carrots (brunoise) and cook them until they  get brown with garlic in a little of oil.
  5. Add rice and toast it adding a little bit of broth.
  6. After 13 minutes add the slightly chopped mixed green salad and carrots cut a brunoise.
  7. When cooked, mix with olive oil, parmesan cheese, aromatic herbs and a teaspoon of balsamic vinegar.
  8. Roll out on a flat plate and decorate with traditional balsamic vinegar and cherry tomatoes.

Buon Appetito!

Recipe by chef Roberto Carcangiu

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