This dish was born in the north of Italy and spread almost throughout the world. It is prepared from round, saturated with starch rice. The most suitable varieties are Carnaroli, Maratelli and Vialone Nano.
This is one of the main rules for making risotto. After the rice is soaked with moisture, pour the following portions of the liquid, and so — until complete readiness. At the end add the desired seafood, meat, vegetables and even dried fruits.
To make an even more pasty consistency, whipped butter and parmesan are added to the almost ready dish.
Risotto with vegetables is considered a Lenten dish, so during the great holidays, people who follow all the rules of fasting can cook it for a meal. For its preparation, you can use the usual round rice, if not special.
Shred cabbage, peel potatoes and onions. In one liter of boiling water boil the prepared food for twenty minutes. We take out the vegetables, filter the vegetable broth through gauze so that it is transparent.
Wash carrots, zucchini, and tomatoes and peel them off. We chop all the vegetables into cubes of the same format; we pre-cut out the center and seeds from the tomato.
Pass the carrots in hot vegetable oil, then zucchini and tomato, the whole process takes eight minutes.
Pour the washed rice and diligently mix so that the mass becomes homogeneous.
As soon as the rice becomes translucent, pour in a quarter cup of vegetable broth. Cooking dish, stirring all the time.
When all the liquid is absorbed, pour the same amount of heat.
It will last about twenty minutes, until the risotto turns into a creamy mass.
Salt, sprinkle with spices and turn off the gas.
- Rice — 400 g;
- Zucchini — 1 pc .;
- Tomato — 1 pc .;
- Sweet pepper — 1 pc .;
- Leek — 1 pc .;
- Olive oil — 2 tbsp. l .;
- Provencal herbs — 1 package;
- Salt — to taste;
- Chicken sternum — 200 g;
- Purified water — 1.5 l .;
- Cilantro — a pair of twigs.
Cooking time: 90 minutes.
Caloric content: 119 Kcal / 100 g
Boil chicken breast in salted water for twenty minutes. We take out the meat and use it for any other dish, we only need broth. Wash vegetables, clean well and chop into cubes.
Activate the unit on the function of frying. Pour the butter into the bowl and fry for ten minutes, add spices, salt and mix thoroughly. We rinse the rice with water, transfer it to the vegetables and fill it with three cups of chicken broth, mix the whole mass and switch the device to the “Rice” function. Cooking an hour.
Spread hot on a flat dish and slide sprinkled with detailed cilantro. In the process, you do not need to stir the dish, just one time at the beginning. Due to the special coating in the appliance products will not burn.
This is the main difference from cooking in a pan — I fell asleep and forgot.
You can find many different variations of risotto cooking, but this dish with vegetables and chicken or with vegetables and seafood is more in demand in our restaurants. Both options can be cooked in the home kitchen.
- Risotto rice — 300 g;
- Asparagus — 200 g;
- Green beans — 150 g;
- Chicken fillet — 200 g;
- Spices — to taste;
- Sunflower oil — 2 tbsp. l;
- Purified water — 750 g;
- Marjoram — to taste;
- Pepper — half-pins;
- Salt — to taste.
Preparation time: 55 minutes.
Caloric content: 172 Kcal / 100 g
Meat washed and cut into small slices. Fry in unrefined oil for fifteen minutes. Add the asparagus, thawed green beans and continue to fry for ten minutes, stirring occasionally.
Wash rice in two waters. Fall asleep to cooked foods and fry for fifteen minutes, constantly mixing the whole mass. When the rice becomes almost transparent, we begin to add boiled cold water.
The dish will begin to stew, soak up the moisture. When there is almost no unbound fluid, refill again, and so three times. When you notice that the dish has a pasty consistency, sprinkle with spices and add some salt. Everything is ready, turn off and let cool.
The main ingredient of risotto is rice, all other products are already added according to personal preferences. One of these components are mushrooms. Any available in stock will do.
- Rice — 300 g;
- Tomato — 2 pcs .;
- Carrots — 1 pc .;
- White onion — 1 pc .;
- Mushrooms — 300 g;
- Parmesan — 100 g;
- Butter — 100 g;
- Vegetable broth — 650 ml;
- Salt — to taste;
- Dill — a bunch.
Cooking time: 70 minutes.
Caloric content: 117 Kcal / 100 g
Mushrooms are soaked in warm water, so that the dirt is removed and it is easier to clean. Shred them with slices. We spread in a deep saucepan and fry for seven minutes. Vegetables are cleaned and shred half rings, tomatoes — small cubes.
Sent in a saucepan, stir and continue to roast. We lay out the washed rice on top and cook for ten minutes, constantly stirring with a wooden or special silicone spatula.
We begin to add three to four tablespoons of vegetable broth and stir, we act for about twenty minutes according to this scheme and wait until the rice becomes completely white.
Whip the softened butter, combine with the grated parmesan and transfer the creamy cheese mass to the risotto. Stir and sprinkle with dill. Remove from heat.
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- For cooking risotto, it is recommended to use special rice, but if the desired varieties are not available, you can use the usual round, but not steamed;
- Parmesan cheese can be replaced by any other solid and semi-solid types, they melt well;
- If you plan to cook the dish spontaneously, you can put bouillon cubes in advance in the freezer. Then it will be faster and easier to realize your plans. You must agree, on the water it is not so tasty;
- If you set out to get the true taste of the Italian dish, then you need to purchase dry white wine, add it, alternating with broth. Some experimenters generally replace it with light beer;
- No need to cook over high heat, so the products will be unevenly roasted and the dish will be spoiled.
Enjoy your meal, dear readers of our site!