How to prepare risotto with vegetables. Master class: the perfect risotto at home

10.11.2020

Risotto with vegetables is very satisfying and at the same time light. For its preparation, you can use ready-made frozen vegetable mix Or add fresh vegetables to taste. Below you will find a few simple vegetable risotto recipes

Risotto with vegetables and tomato juice

Kitchen appliances: spatula, frying pan with a lid.

Ingredients

Step by step cooking

video recipe

From the video below you can learn how easy and simple it is to cook risotto with vegetables.

https://youtu.be/790O5tsP2sU

Vegetable risotto with mint

Cooking time: 40-45 minutes.
Servings: 4.
Kitchen appliances: blender, frying pan, pots.

Ingredients

Step by step cooking

video recipe

In the next video, you can visually see the entire recipe for risotto with vegetables, described above.

Risotto with vegetables in a slow cooker

Cooking time: 45-50 minutes.
Servings: 4.
Kitchen appliances: multicooker.

Ingredients

Step by step cooking

Peeled carrots (45 grams) cut into cubes of arbitrary size.
Pour 20-25 milliliters into the multicooker sunflower oil and lay out the chopped carrots.
We peel 45 grams of onion from the husk, finely chop and put it in the multicooker to the carrots.
Select the "Baking" option and cook the vegetables for 10 minutes.
We cut 45 grams of sweet pepper into small cubes and spread it to the fried vegetables.
In the slow cooker add 215 grams of rice, 3 grams of salt and pour 165 milliliters of water.

Add to cooked risotto canned peas, corn and mix.

video recipe

From the video below you will learn how to quickly and easily cook vegetable risotto in a slow cooker.

Today we will learn how to cook risotto with vegetables. This dish has everything to become a favorite in your family: it is hearty, healthy, quick to prepare and even faster to eat. There are a lot of variations of its preparation, and after trying a few of them, you will probably want to create your own author's recipe by adding your favorite ingredients. We will tell you how to cook risotto with vegetables, show you the most delicious photos of this dish and a cooking video tutorial. This yummy can be cooked in a slow cooker, you will find a step-by-step recipe in the article.

How to cook risotto with vegetables

If you are preparing this Italian dish for the first time, in order to understand how successful your culinary experiment turned out to be in the end, you should know the features of risotto:

The main ingredient is round-grain rice. Any variety from Arborio to Krasnodar will do.
The consistency of the dish should be creamy. This is achieved due to the high starch content of round-grain rice, so long-grain rice, for example, everyone's favorite Basmati, will not work here.
An important component of the dish is saffron. The spice gives the dish its characteristic color and delicate aroma.
The classic recipe includes the following ingredients: rice, broth, saffron and salt. All other ingredients can be added at the discretion of the cook, depending on his taste preferences or based on the products available in the refrigerator. As such, there are no taboos: you can have vegetables or seafood and white wine. Instead of meat broth you can use water, milk, cream or vegetable broth.
An important condition for the "correct" risotto is the degree of readiness of rice grains - aldente. They must be fully cooked, but at the same time, the firmness of the grain must remain. The optimal cooking time for rice is 15-20 minutes.

Let's find out how to cook risotto with vegetables and, perhaps, with this dish you will surprise your household today.

Italian risotto with Japanese character

The recipe for risotto with vegetables, described below, will appeal to fans of spicy tastes. Japanese cuisine. Such a fusion of cultures in one dish will definitely not leave indifferent those who taste it. To prepare risotto with mushrooms and vegetables, you will need:

Round grain rice - 1 cup
Vegetable broth - 2 cups.
- 3 tablespoons. If it is not at hand, you can replace the mixture soy sauce with ginger, sugar and garlic.
One medium eggplant.
White wine, preferably dry - a quarter of a glass.
Shiitake mushrooms - 150 g. If you cannot find Japanese mushrooms in the supermarket near your house, you can replace them with oyster mushrooms.
One medium bulb.
A couple of cloves of garlic.
A drop for spice.
Spices: salt, pepper, a little saffron.
Butter - 70g.
Olive oil for frying.

Cooking scheme Italian food with a Japanese flavor looks like this:

We start with the preparation of vegetables: we clean everything and cut the eggplant and onion into cubes, and send the garlic under the press.
Now let's take a look at the mushrooms. If you use shiitake, cut off the caps, we will use them in the dish. The fibrous stalks of mushrooms can ruin the delicate texture of our creamy risotto. If you bought dried shiitake mushrooms, soak them before cooking so that they soak in water for about an hour.
In a deep frying pan, fry the mushrooms until half cooked, stirring occasionally.
Then add eggplant and onion, when the vegetables become tender, add Teriyaki sauce and garlic, simmer for a couple of minutes under the lid.
In a separate frying pan, heat the olive oil and send dry rice into it. Fry the rice for a couple of minutes, pour in the wine and let the spirits evaporate for literally another 2-3 minutes, and then add the rice to the vegetables and mushrooms.
Now add the broth and all the spices, do not forget about Tabasco.
We note 15 minutes, this time will be enough for the rice to reach the condition we need.
It remains to add butter and serve fragrant dish on the table.

This risotto is a must when you're craving something like this. The unusual flavor composition and light spiciness of this dish can make it a good start to a romantic dinner.

Risotto with chicken, pumpkin and pineapple

Risotto with chicken and vegetables, prepared according to the following recipe, has a pleasant sweet and sour taste. It turns out surprisingly tender due to the presence of cream and pumpkin pulp in it. The vegetable risotto recipe includes the following ingredients:

Rice - 1 cup.
Chicken fillet - 400g.
Pumpkin - 200g.
Third fresh pineapple medium size.
Onion - 1 head.
Cream 30 percent - half a glass.
Water is half a glass.
Spices: salt, saffron, ground black pepper.
Parmesan - 70g.
Butter - 50g.
Olive oil for frying.

The following instructions will help you prepare the most delicious and tender risotto on your own:

Let's do the chicken first. Cut the breast into thin strips, salt and fry the pieces in olive oil. Set the pan with the cooked fillet aside for now.
Pour olive oil into a second frying pan and fry the diced onion in it until it becomes soft.
Add rice to the pan and fry it with onions for a couple of minutes.
We clean the pumpkin and cut it into small cubes, we do the same with pineapple.
Now add chicken, pumpkin and pineapples to the rice, mix everything, pour in the cream and water.
Salt, add stigmas of saffron, a little black pepper.
Cover the pan with a lid and cook the risotto for about 17 minutes.
At the end of cooking, we send butter to the dish, and when serving, add thin slices of Parmesan on top.

The creamy taste and slight sourness of pineapples make the taste of the dish non-trivial. Risotto literally melts in your mouth, and its aroma will definitely not leave you indifferent.

Quick vegetable risotto in a slow cooker

The next risotto with vegetables in a slow cooker will help you out when you have only half an hour of time and a minimum of food, and a hungry husband is almost on the doorstep.

The following components are involved in the cooking process:

Rice is a glass.
Tomato - 1 piece.
Medium carrot.
A clove of garlic.
Olive or vegetable oil- 3 tablespoons.
Frozen green peas - 100g.
Green beans fresh or frozen - 100g.
Butter - 50g.
Salt pepper.
Two glasses of clean water.

Preparing risotto with vegetables in a slow cooker like this:

Pour vegetable oil into the bottom of the multicooker bowl.
Select the Frying mode.
We quickly prepare vegetables: three carrots on a coarse grater, cut the onion into cubes, sliced tomato medium size, crush the garlic with a press.
Now we throw the onion into the oil and pass it for a minute or two, add dry rice and fry for a couple more minutes.
Add carrots, fry until light golden.
We send tomatoes and green vegetables to the bowl.
We mix everything, immediately fill it with water, salt and pepper.
We set the "Rice" mode or, in the absence of this program, select "Quenching".
After 17-20 minutes your delicious dinner he'll be ready.

It can be served as independent dish, sprinkled with grated cheese on top or as an unusual side dish for any meat. Bon appetit or as they say in the homeland of risotto: “Buon appetito!”

Video: Three risottos from Jamie Oliver

Step 1: prepare the onion.

Using a knife, peel the onion from the husk and rinse thoroughly under running water. We spread the vegetable on a cutting board and finely chop into cubes. Transfer the crushed component to a free plate.

Step 2: prepare the celery root.

Using a knife, peel the celery root and rinse under running water. We spread the component on a cutting board and cut it into small cubes. After - the chopped root is transferred to a clean plate.

Step 3: prepare the carrots.

Peel the carrots with a knife and rinse thoroughly under running water. We spread the root crop on a cutting board and cut into cubes, which are slightly larger in size than pieces of celery. Transfer the chopped vegetables to a clean plate.

Step 4: prepare the tomato.

We wash the tomato under running water and put it in a deep bowl. We fill the container hot water so that it completely covers the vegetable. Let it blanch for 3-4 minutes. Then we spread the tomato on a cutting board, remove the peel with clean hands and, using a knife, cut the component into small cubes. We transfer the pieces back to the bowl, which we lightly rinse in advance under running water.

Step 5: Prepare the string beans.

Put the green beans on a clean plate and set aside to defrost until room temperature. But that's only if you're using a frozen component. After that, put the beans on a cutting board and, using a knife, cut into pieces no longer than 1.5-2 centimeters.

Step 6: Prepare the Parmesan Cheese.

Put the Parmesan cheese on a cutting board and cut into several pieces. This must be done so that later this component is easier to grind in a blender. We shift the cheese pieces into a free saucer.

Step 7: Prepare the garlic.

We spread the garlic on a cutting board and, lightly pressing on it with a knife handle, remove the husk. After that, we transfer the peeled cloves to a clean saucer.

Step 8: Prepare the parsley.

We wash the parsley greens under running water, shake off excess liquid by weight and put it in a saucer with garlic.

Step 9: Prepare the dry mixture of parsley, cheese and garlic.

Put the parsley, garlic cloves and pieces of cheese into the blender bowl. Grind all ingredients at medium speed for 1-2 minutes to homogeneity. We should get an almost dry mixture of a slightly greenish color, very fragrant.

Step 10: Prepare the Risotto with Vegetables.

Pour the olive oil into a skillet and place it over medium heat. When the oil warms up well, reduce the heat to medium and pour the chopped onion into the container. From time to time, stirring with a wooden spatula, fry the vegetable until soft and transparent. Immediately after that, salt and pepper the onion to taste, and mix everything again.
Now add chopped carrots, celery root and green beans. Mix everything with a spatula, cover the container with a lid and simmer the vegetables for 15 minutes.
After this time, remove the lid from the pan and add rice to the vegetables. Mix everything again and fry the rice grits for 3-5 minutes so that it absorbs oil and vegetable juice well.
Then pour the vegetable broth into the pan or hot water, mix everything and bring to a boil. Immediately after that, cover the dish with a lid and cook it until the rice completely absorbs the liquid.

When the cereal is almost cooked, open the lid from the pan and add chopped tomatoes to the container. Again, mix everything with improvised equipment, cover everything with a lid and continue to cook the risotto for another 10 minutes. After this time, sprinkle the dish with a mixture of cheese, garlic and herbs, mix everything well with a spatula and immediately turn off the burner.

Everything, risotto with vegetables is ready!

Step 11: Serve the risotto with vegetables.

Risotto with vegetables is a favorite dish of Italians, which in this country is often affectionately called "little rice". Risotto should be served hot at the dinner table, therefore, without wasting time, put it on a special plate with a tablespoon or wooden spatula and hurry to treat your household. In addition to rice with vegetables, any fried, boiled meat or fish is great, as well as a glass of dry red or white wine.
Enjoy your meal!

Mushrooms can also be added to risotto. In this case, it is best to use champignons or oyster mushrooms. In this case, grind the component into small pieces and cook them together with other vegetables.

Refined vegetable oil can be used instead of olive oil.

You can also use rice such as vialone nano or carnaroli to make risotto. The main thing is that it be round and rich in starch.

In Italy, they love not only pasta. Rice dishes are no less popular. One of them is risotto with vegetables. This option is the easiest and most useful. But if you want to make the dish more satisfying, you can add a protein component - pieces of meat, chicken or chopped meat. Here are some tried and tested recipes.

Not every home cook will be able to cook risotto correctly. If you do not know the intricacies of cooking, then as a result you can get the usual rice porridge. First of all, you need to choose the right rice; in Italy, Arborio, Vialone nano and Carnaroli varieties are used for this dish.

Arborio rice is quite possible to buy in our country, it is often sold in packages of cereals with the inscription "for risotto". But it is problematic to buy two other varieties from us. In extreme cases, you can use Krasnodar round-grain rice, but varieties with elongated grains will not work.

An obligatory component of the dish is onion, it is fried in a sufficiently large amount of oil over low heat. In this case, the onion should be very finely chopped. When the onion becomes translucent, rice is added to it. Groats must be fried, otherwise the grains will not retain their shape.

At the second stage, dry white wine and broth are added to the rice. The liquid is poured in portions, and the next portion is added when the previous one has already been absorbed.

At the last stage, cheese, cream, butter are added. But these ingredients are optional.

Interesting facts: rice began to be grown in India, and it was brought to Italy for medical use. It was only in the 14th century that rice began to be cooked. After some time, this crop began to be cultivated in Italy, then rice became available to all segments of the population.

Classic vegetable risotto recipe

It must be said that it is difficult to bring exactly classic recipe risotto, as each locality prepares this dish differently. Let's take one of the options.

300 gr. rice
1 liter of vegetable broth;
200 gr. Luke;
200 gr. ;
400 gr. zucchini;
2 cloves of garlic;
100 dry white wine;
60 ml of olive oil;
50 gr. butter;
50 gr. fresh parsley;
20 gr. fresh basil;
200 gr. green peas (fresh or frozen);
50 gr. hard cheese, preferably parmesan;
salt and black pepper to taste.

We clean and wash all vegetables. Cut the onion into very thin slices. Carrots - in small cubes, zucchini - in cubes, twice the size of carrots.

Advice! To prepare risotto, you need to take only young zucchini, they have more tender flesh and undeveloped seeds.

Chop the garlic into very small pieces. Heat vegetable oil in a frying pan (about 40 ml). Fry half of the prepared onion and all the garlic in oil. After 5 minutes of frying, add carrots to the onion and continue to fry for another five minutes.

200 gr. rice
200 gr. chicken fillet;
1 onion;
1 carrot;
1 stalk of celery;
1 clove of garlic;
100 gr. peeled green beans (can be frozen);
150 ml dry white wine;
300 ml chicken broth;
40 gr. hard cheese.

We clean and wash all vegetables. Chop the onion very thinly, grate the carrots for cooking Korean salads, cut the garlic into slices, celery root into slices.

Take a frying pan with high sides. We heat the vegetable oil on it and fry the garlic slices on it. When the vegetable gives off its aroma to the oil, pull it out with a slotted spoon and discard.

Put the carrots in the oil and fry for two minutes. Cut the chicken fillet into small pieces. We spread the fillet to the carrots and fry for 3-4 minutes. We fry, stirring, so that the fillet changes color, achieve the appearance golden brown not required.

Add onion and celery to meat. We fry for three more minutes. Then pour in the rice, and continue to fry for several minutes, constantly stirring.

Pour the wine into the pan, let it evaporate completely. Add green beans cut into small pieces. If the beans are frozen, then you do not need to defrost, just pour the beans into the pan from the bag.

Now we start pouring the broth. We add a little. Pour each next portion of the broth when there is no more liquid left in the pan. Rice should be cooked until al dente, the grains should be slightly firm inside. Arrange the dish on plates and sprinkle with grated cheese.

Tip: Similarly, you can cook risotto with vegetables and meat. The meat must be cut into thin sticks, like beef stroganoff. And you can make risotto with vegetables and minced meat.

Risotto with vegetables and mushrooms

Another interesting option- risotto with vegetables and. This version of the dish can be made lean, or you can add butter and cheese to the composition, so it will turn out even tastier.

300 gr. rice
2 liters of broth (chicken, vegetable, mushroom);
300 gr. champignons;
100 gr. butter;
100 ml dry white wine;
1 stalk of leek;
1 onion;
1 carrot;
1 clove of garlic;
80 gr. grated hard cheese;
2 tablespoons of olive oil;
salt, pepper, ground paprika - to taste.

Wash and clean vegetables and mushrooms. Cut the mushrooms into small pieces. Fry the mushrooms in vegetable oil for five minutes. Season the mushrooms with ground paprika, pepper and salt.

1 glass of rice;
150 gr. boiled-frozen shrimp, small shrimp are ideal for this dish;
50 gr. green peas;
1 carrot;
1 parsnip;
2 sprigs of basil;
2 cloves of garlic;
3 tablespoons of olive oil;
50 gr. butter;
salt, nutmeg, black pepper to taste.

Pour boiling water over the shrimp, after five minutes drain the water and clean the shrimp from the shells. Heat up vegetable oil in a frying pan. Peeled garlic cloves, crush with the flat side of the knife and fry them in oil. As soon as the garlic is browned, discard it. The task of garlic is to give its flavor to the oil.

Cut the parsnips and carrots into small cubes, fry the vegetables in fragrant oil. Vegetables should brown slightly and become soft. Add frozen or fresh green pea. Salt, pepper and add nutmeg.

Add rice to the vegetables, fry it, stirring for a few minutes. Then pour in the broth in small portions.

Pour each portion of the broth when the previous portion has evaporated. Add broth until rice is cooked to al dente. Add the peeled shrimp to the finished risotto and season the dish with butter.

“Risotto” in Italian means “small rice”, “risik” and this dish is prepared, indeed, with care for each grain of rice, which, on the one hand, must reach readiness, and on the other hand, keep some kind of hard core inside - “bone”, which, as they say in Italy, is felt “al dente” - “by the tooth”.

In addition, the composition of risotto includes a variety of ingredients. The Italians joke about this: “Open the refrigerator, take any 4 products and with them you can already cook your own version of risotto.” The final calorie content of the dish depends on the components that complement rice. With vegetables, the most moderate calorie options are obtained.

Consider the classic recipe for cooking risotto with vegetables, denote its nutritional effect and list the various variations in the composition of this dish.

Risotto with vegetables - step by step recipe with photos

In order for risotto to retain its original national character with any recipe, several basic conditions must be observed:

Use special rice with medium grain length. These are the varieties Arborio, Baldo, Padano, Roma, Vialone Nano, Maratelli, Carnaroli. The last three are the best. They are, however, more expensive than others.
Do not rinse rice before cooking - everyone does not get tired of warning about this Italian chefs by conducting master classes. Rice groats briefly fried in oil so that it does not lose its shape and, at the same time, retains the outer starchy layer, which is necessary for the special condition of the finished dish.
Bring the rice to al dente in an open deep dish, gradually adding hot broth or water as the previous portion is absorbed.
Give the final viscous consistency to the dish by adding butter and grated Parmesan to it.

In addition, white wine is present in the vast majority of recipes - Italian culinary specialists believe that such an additive balances the starchy accent of the national dish.

Of course, in a risotto adapted to domestic conditions, Krasnodar rice may be present, and instead of parmesan, Dutch, monastic or Russian hard cheese, but such a dish is already beginning to lose its classic Mediterranean features.

In general, in this dish, not only the set of initial products is important, but also the cooking process. Consider it on the example of the following vegetable option:

The best way to make risotto is to use saucepan with a wide bottom and thick walls or cauldron.

Cooking:

Prepare vegetables - peel and wash the onions, carrots, garlic, cut them into small cubes. Young green zucchini zucchini can be freed only from the stalks, washed and also cut into cubes. Dry the washed parsley and chop finely.
Warm up vegetable broth. At the same time, heat a tablespoon of olive oil in a saucepan, add 10 g of butter to it and fry half of the chopped olive oil in this mixture until transparent. onion, then add wine and simmer for 2 minutes over low heat. Pour rice (without washing it first) and fry everything, stirring, for another minute and a half. Pour in a glass of hot vegetable broth, wait, stirring constantly, until it is absorbed / evaporated, then add another glass of broth. In general, the rice should reach the al dente condition in 15-18 minutes.
At this point, you need to have time to put out the vegetable mixture. In a pan with well-heated olive oil(the remaining 2 tablespoons) pour the stored half of the chopped onion and garlic, fry over medium heat until golden brown (up to 7 minutes), add carrots, parsley, zucchini, season with pepper and salt, simmer for 15 minutes, add green peas and, stirring, do not remove from medium heat for another 5 minutes.
Combine vegetables with ready-made hot rice, add grated parmesan, 40 g of butter and mix everything well. As a result, the risotto should acquire a somewhat viscous consistency, which, when shaken, gives a characteristic glossy wave.

The finished dish is served hot, garnished with basil greens. Despite the low-calorie vegetable "landing", due to roasting and traditional cheese-butter dressing, the final energy value of such a risotto is approximately 140 kilocalories per 100 grams.

Use in diets

The nutritional component of risotto with vegetables is represented mainly. Such a moderate-calorie dish will provide a feeling of satiety for several hours. At the same time, vegetable vitamins and minerals are present in its composition, as well. All this combined heals and cleanses the body.

However, there are few proteins in a purely vegetable risotto, therefore, with intense loads, it should be supplement with meat or fish components.

Additional Ingredients

In addition to those listed in sample recipe vegetables, resourceful Italians use to make risotto:

Other vegetables - tomatoes, cabbage, and celery, Bell pepper, chili, garlic, spinach, corn.
Seafood - oysters, scallop.
Meat and fish of all kinds.
Mushrooms - champignons, porcini, truffles.
Other broths - mushroom, chicken, veal, fish.
Other fats - chicken fat, for example.
Fruits -