Vegetable risotto: photo, recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Vegetable risotto is not only tasty, but also he althy. It is saturated with slow carbohydrates, vitamins of different groups, minerals and fiber. Today we will tell you how to make such a risotto correctly. Photos of the finished dish are also presented in the article.

Easy recipe (with pumpkin)

Ingredients:

• take 50 g of olive oil and butter;
• bunch of fresh parsley;
• 0.5kg peeled pumpkin;
• chicken broth - one liter is enough;
• Grated parmesan cheese - 100g;
• 0.5kg arborio rice.

Practical part

1. Puts on the table everything from which today we will cook vegetable risotto. Let's start with the pumpkin. We remove the skin from it. And crush the pulp into cubes.
2. Pour olive oil into a saucepan or deep frying pan. Warm up well on fire. Add pumpkin pieces. Lightly fry, stirring constantly.
3. In the same saucepan where the pumpkin is, we pour unwashed rice. We continue the roasting process. Don't forget to stir. To keep these ingredients fromstuck to the surface of the saucepan, add a piece of butter (15-20 g) to them. And after 5 minutes, pour in 1/3 of the chicken broth. This procedure is repeated twice. It is very important not to pour in all the broth we have, but to introduce it in parts, every 3-5 minutes. This dish can also be cooked with water. But if you want to get a really tasty risotto, then it is better to use chicken broth.
4. When the pumpkin pieces turn the rice saffron and the liquid is completely absorbed, add the remaining amount of butter.
5. Cheese of the Parmesan variety is passed through a fine nozzle of a grater. We divide into two parts. Sprinkle one half of the pumpkin-rice mass after the butter has melted in it.
6. You can put our risotto on plates. Sprinkle grated parmesan on top. Sprigs of parsley are suitable as a decoration for the dish. We wish everyone a bon appetit!

Risotto in a slow cooker: a recipe with seafood

Product List:

• 150 g canned peas and corn each;
• two medium onions;
• 1, 5 cups of rice (variety is not important);
• sea cocktail (shrimp + squid) - 300 g;
• one carrot;
• dry white wine - 150 ml;
• chicken broth or plain water - three glasses are enough;
• s alt, butter and ground pepper - take to taste.

Detailed instructions

Step number 1. Turn on our multicooker. We find in the menu and start the "Frying" mode. We clean the bulbscut into cubes and send to the multi-bowl.

There we also fill in the carrots, passed through a large grater nozzle. Fry for a few minutes, stirring with a special spatula.

Step number 2. When the onion and carrot pieces soften, add rice to them (no need to rinse it). The frying time for these ingredients is 5 minutes.

Step number 3. We transfer the device to another mode - "Extinguishing". Carefully pour the white wine into the bowl. S alt. Stew the vegetable mass until the liquid has completely evaporated.

Step number 4. Pour the fried pieces of onion, carrot and rice with chicken broth or water. The lid should be closed. Now the dish will be cooked in the "Rice" mode.

Step 5 While the vegetable risotto is getting ready, we'll start processing the seafood. We send the cleaned carcasses of squid and shrimp to a heated frying pan. Fry them using butter.

Step number 6. 8 minutes before turning off the "Rice" mode, open the lid of the multicooker. Put the lightly fried seafood in a bowl. We also add canned ingredients - corn and green peas. S alt. Sprinkle with your favorite spices. Mix it all well with a spatula. After the beep sounds, close the lid. Let our fragrant dish stand for another 10 minutes. And then boldly proceed to the meal.

Now you can easily cook risotto in a slow cooker. The recipe is suitable for devices of different brands (Redmond, Philips, Supra and others). The main thing is to strictly adhere to the aboveinstructions.

Recipe with champignons

Have you been wanting to pamper your family with some dish with Italian flavor? We offer you a great option - a Milanese risotto recipe at home.

Required ingredients:

• one onion;
• 0.4kg rice (with round grains);
• 100 g mushrooms (preferably fresh);
• Grated parmesan cheese - 3-4 tbsp. l.;
• favorite spices;
• 1.5 liters chicken stock;
• white wine - 100 ml is enough;
• 4 tbsp. l. butter.

Cooking process

1. We take a frying pan with a wide bottom. We warm it up by putting 2 tbsp. l. butter. Throw in the diced onion. Fry, setting the fire to medium.



2. Once the pieces are golden yellow, add 1/3 of the rice. We continue to fry. The remaining amount of rice is added to the pan not immediately, but in two steps. Fry for 3 minutes. During this period of time, the grains of rice should become translucent. Be sure to stir so that nothing burns.
3. Pour in white wine. Stir the rice until it absorbs the liquid.
4. Now take a bowl of chicken broth. We start pouring it in portions. The broth should barely cover the rice. As soon as it is absorbed, pour in the next portion.
5. Cook the risotto on low heat. After about half an hour of cooking in this mode, the broth will end. Ideally, the dish should have a creamy consistency. Howeverinside the grains remain harsh.
6. Add the grated Parmesan cheese to the rice in the pan. S alt the dish. Sprinkle with spices. The risotto is now ready to be served. But before that, you need to put fried mushrooms in it. This ingredient is a must in the recipe of Milanese hostesses. So, we wash the champignons, wipe them with a napkin, cut them into slices. Place the mushrooms in a separate pan. Fry in the remaining amount (2 tablespoons) of butter. Pieces of champignons should be covered with a golden crust on both sides. You can s alt them at the very end of frying.
7. Transfer the finished risotto to a large glass cup. Add fried mushrooms. The dish is served hot. We distribute it on plates. Decorate each serving with sprigs of parsley or cilantro.

Your children, husband and guests will appreciate homemade risotto. A photo of the finished dish is presented above. Buon appetito, as the Italians say!

Neapolitan risotto in cream sauce

Grocery set:

• 50-70 ml cream (30 to 35% fat);
• black pepper, dry garlic, s alt - take to taste;
• a glass of rice - Arborio is better;
• medium bulbs - 2 pcs.;
• 0.5 kg chicken fillet and champignons (fresh);
• white sugar - 1/3 tsp;
• butter - to taste.

How the dish is prepared

1. Where do we start? Pour the rice into a bowl. We add water. S alt a little. Boil until almost done. The grains should remain slightly harsh.
2. Take one onion. We rid her of the husk. The pulp should be cut into thin half rings. Place the onion slices into the hot skillet. Fry using a small piece of oil. As soon as the onion acquires a bright golden hue, sprinkle it with sugar. Stir the contents of the pan. Transfer the onion to a plate.
3. Chicken fillet for starters, boil in s alted water. We take another bow. We clean it and boil it in the broth. Get the chicken fillet. Cut into large strips with a sharp knife.
4. Now we need to make the cream sauce. It will consist of 50 ml chicken broth (hot), cream and 1 tsp. butter. Combine these ingredients, then beat them well.
5. Mushrooms washed with tap water, dried on a paper towel. Cut each mushroom into slices. Reheat the skillet with butter. We send mushrooms to it. The process of roasting them will take no more than 3-4 minutes. Be sure to mix the pieces.
6. Add chopped chicken fillet to the champignons in the pan. S alt. Sprinkle with dry garlic and pepper.
7. At the very end of cooking, add cream sauce. We mix the dish. Lay the caramelized onion slices on top. Mix again. You can invite kids and husband to the table.

In closing

Why do Russian housewives need to include vegetable risotto in their menu at least once a month? Firstly, this dish is easy to prepare (including using a slow cooker) andgives consumers a feeling of satiety. Secondly, it has an appetizing appearance and incomparable aroma. Thirdly, you can experiment. Serve risotto on its own or use it as a side dish for fish and meat.