Vegetable risotto is not only tasty, but also a healthy dish. It is saturated with slow carbohydrates, vitamins of various groups, minerals and fiber. Today we will talk about how to make such a risotto. Photos of dishes in finished form are also presented in the article.
Simple recipe (with pumpkin)
Ingredients:
- take 50 g of olive and butter;
- a bunch of fresh parsley;
- 0.5 kg of peeled pumpkin;
- chicken stock - one liter is enough;
- grated parmesan cheese - 100 g;
- 0.5 kg of Arborio rice.
Practical part
- She puts everything on the table that we will cook vegetable risotto from today. Let's start with the pumpkin. Remove the skin from it. And chop the pulp into cubes.
- Pour olive oil into a stewpan or deep frying pan. Warm up well over a fire. Add slices of pumpkin. Fry lightly, stirring continuously.
- In the same stew-pan where the pumpkin is located, we fill in the unwashed rice. We continue the roasting process. Do not forget to stir. To prevent these ingredients from sticking to the surface of the stewpan, add a piece of oil to them (15-20 g). And after 5 minutes, pour 1/3 of the chicken stock. Repeat this procedure twice. It is very important not to infuse the entire broth that we have, but to introduce it in parts, every 3-5 minutes. This dish can also be prepared on the water. But if you want to get really tasty risotto, then it’s better to use chicken broth.
- When the pieces of pumpkin color the saffron rice and the liquid is completely absorbed, add the remaining amount of butter.
- Cheese varieties "Parmesan" pass through a fine nozzle grater. We divide into two parts. Sprinkle pumpkin-rice mass with one half of it after the butter is melted in it.
- You can put our risotto on plates. Sprinkle with grated Parmesan top. As a decoration for the dish, parsley branches are suitable. We wish you all a pleasant appetite!
Risotto in a slow cooker: seafood recipe
Grocery list:
- 150 g of peas and corn in canned form;
- two medium onions;
- 1.5 cups of rice (variety not important);
- sea cocktail (shrimp + squid) - 300 g;
- one carrot;
- dry white wine - 150 ml;
- three glasses of chicken broth or plain water;
- salt, butter and ground pepper - take to taste.
detailed instructions
Step number 1. Turn on our slow cooker. We find in the menu and start the "Frying" mode. Peel the onions, cut them into cubes and send them to the multi-bowl.
We fall asleep there carrots, passed through a large nozzle grater. Fry for several minutes, stirring with a special spatula.
Step No. 2. When the slices of onions and carrots soften, add rice to them (do not rinse it). The roasting time of these ingredients is 5 minutes.
Step number 3. We transfer the device to another mode - "Extinguishing". Gently pour white wine into the multi-bowl. Solim. Stew the vegetable mass until the liquid has completely evaporated.
Step No. 4. Pour the fried slices of onions, carrots and rice with chicken stock or water. The cover should be closed. Now the dish will be cooked in the "Rice" mode.
Step number 5. While the vegetable risotto comes to condition, we will deal with the processing of seafood. Peeled carcasses of squid and shrimp are sent to a heated pan. Fry them using butter.
Step No. 6. 8 minutes before disabling the "Rice" mode, open the multicooker lid. We put lightly fried seafood in the bowl. We also add canned ingredients - corn and green peas. Solim. 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 instructions posted above.
Champignon recipe
Have you been wanting to pamper your household with a dish with Italian flavor for a long time? We offer you a great option - Milanese risotto recipe at home.
Essential Ingredients:
- one onion;
- 0.4 kg rice (with round grains);
- 100 g of champignons (preferably fresh);
- grated parmesan cheese - 3-4 tbsp. l .;
- favorite spices;
- 1.5 liters of chicken stock;
- white wine - enough 100 ml;
- 4 tbsp. l butter.
Cooking process
- Take a frying pan with a wide bottom. We warm it by putting 2 tbsp. l butter. Spread onion, chopped into a cube. Fry, setting the fire to medium.
- Once the pieces have a golden yellow hue, 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. Over this period of time, the rice grains should become translucent. Be sure to stir so that nothing burns.
- Pour in white wine. Stir rice until it absorbs liquid.
- Now take a container with chicken stock. We start pouring it in portions. The broth should barely cover the rice. As soon as it is absorbed, pour in the next portion.
- Cook the risotto over low heat. After about half an hour of cooking in this mode, the broth will end. Ideally, the dish should have a creamy consistency. However, inside the grain remain harsh.
- Add the grated Parmesan cheese to the pan to the rice. Salt the dish. Sprinkle with spices. Risotto can already be served. But before that, you need to put the fried mushrooms in it. This ingredient is a must in a Milanese housewife recipe. So, wash the mushrooms, wipe them with a napkin, cut into slices. Put the mushrooms in a separate pan. Fry on the remaining amount (2 tbsp. L.) Butter. Pieces of champignons should be covered with a golden crust on both sides. You can salt them at the very end of frying.
- We put the finished risotto into a large glass cup. Add the fried mushrooms. The dish is served hot. We distribute it on plates. Each serving is decorated with sprigs of parsley or cilantro.
Your children, husband and guests will appreciate the homemade risotto. A photo of the finished dish is presented above. Buon appetito, as Italians say!
Neapolitan risotto in creamy sauce
Grocery set:
- 50-70 ml cream (fat content from 30 to 35%);
- black pepper, dry garlic, salt - take to taste;
- a glass of rice - it is better to use the Arborio variety;
- medium onions - 2 pcs.;
- 0.5 kg of chicken and champignons (fresh);
- white sugar - 1/3 tsp;
- butter - to taste.
How to prepare the dish
- Where do we start? We put rice in a saucepan. Pour in the water. Salt a little. Boil until almost cooked. Grains should remain a little harsh.
- Take one onion. We rid her of the husks. The pulp should be cut into thin half rings. Pieces of onion are placed in a heated pan. Fry using a small piece of butter. As soon as the onion gets a bright golden hue, sprinkle it with sugar. Stir the contents of the pan. We shift the onions into a plate.
- First, boil the chicken fillet in salted water. Take another onion. We clean it and boil it in the broth. We get the chicken fillet. With a sharp knife, cut into large strips.
- Now we need to make a creamy sauce. It will consist of 50 ml of chicken broth (hot), cream and 1 tsp. butter. Combine these ingredients, then beat them well.
- Wash the mushrooms with tap water, and dry on a paper towel. Each mushroom is cut into plates. Again, heat the pan with butter. We send champignons into it. The process of frying them will take no more than 3-4 minutes. Be sure to mix the pieces.
- Add the chopped chicken fillet into the skillet to the mushrooms. Solim. Sprinkle with dry garlic and pepper.
- At the very end of cooking, we introduce creamy sauce. Mix the dish. Top with caramelized onion slices. Mix again. You can invite kids and husband to the table.
Finally
Why do Russian housewives need to include vegetable risotto in the menu at least once a month? Firstly, this dish is easy to prepare (including using a slow cooker) and gives consumers a sense of fullness. Secondly, it has a mouth-watering appearance and incomparable aroma. Thirdly, you can experiment. Serve risotto as a standalone dish or use it as a side dish for fish and meat.