Vegetable risotto: photo, recipe

Vegetable risotto is not only a tasty, but also a useful dish. It is saturated with slow carbohydrates, vitamins of different groups, minerals and fiber. Today we will talk about how to properly do this risotto. Photo dishes in ready form are also presented in the article.

A simple recipe (with pumpkin)

Ingredients:

• Take 50 g of olive oil and butter;
• A bunch of fresh parsley;
• 0.5 kg of purified pumpkin;
• Chicken broth - one liter is enough;
• Parmesan cheese in grated form - 100 g;
• 0.5 kg of rice arborio.

Practical part

1. Spreads on the table everything from which we will prepare a vegetable risotto today. Let's start with the pumpkin. Remove the skin from it. We pulverize the pulp with cubes.
2. In a saucepan or a deep frying pan, pour in olive oil. We warm it up warmly. Add the pieces of pumpkin. Lightly fry, stirring constantly.
3. In the same saucepan, where the pumpkin is located, fall asleep washed-up rice. We continue the roasting process. Do not forget to stir it. To these ingredients do not stick 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. We repeat this procedure twice. It is very important not to pour all the broth we have, but to introduce it in parts, every 3-5 minutes. This dish can also be cooked on the water. But if you want to get a really tasty risotto, then it's better to use chicken broth.
4. When the pieces of pumpkin color rice in saffron shade, and the liquid is completely absorbed, add the remaining amount of butter.
5. Cheese of the Parmesan variety is let through a small nozzle of grater. We divide into two parts. One half of it is sprinkled with pumpkin-rice mass after the oil has melted in it.
6. You can put our risotto on plates. Top with sprinkled grated Parmesan. As a decorating dish will fit parsley sprigs. We wish everyone a most pleasant appetite!

Risotto in a multivariate: recipe with seafood

Grocery list:

• 150 g of peas and maize in canned form;
• Two medium bulbs;
• 1.5 cups of rice (the 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;
• Salt, butter and ground pepper - we take to taste.

detailed instructions

Step number 1. Turn on our multivark. We find in the menu and start the "Frying" mode. Bulbs are cleaned, cut into cubes and sent to the mulch.

There we fall asleep carrots, passed through a large nozzle of a grater. Fry for several minutes, stirring with a special spatula.

Step number 2. When pieces of onions and carrots soften, add rice to them (do not wash it). The roasting time of these ingredients is 5 minutes.

Step number 3. We translate the device into another mode - "Quenching". Gently pour into the multi-cup white wine. Solim. Stew the vegetable mass until the liquid is completely evaporated.

Step 4. Fill fried pieces of onions, carrots and rice with chicken broth or water. The lid should be closed. Now the dish will be prepared in the "Rice" mode.

Step number 5. While the vegetable risotto reaches the condition, we will deal with the processing of seafood. Peeled squid and shrimp carcasses are sent to a heated frying pan. Fry them, using butter.

Step # 6. 8 minutes before the "Rice" mode is turned off, open the multivarker cover. We put in the bowl slightly fried seafood. Also add canned ingredients - corn and green peas. Solim. Sprinkle with your favorite spices. We mix it thoroughly with a shovel. After the sound signal sounds, the lid is closed. Let our fragrant dish stay for another 10 minutes. And then we boldly begin the meal.

Now you can easily prepare a risotto in a multivarker. The recipe is suitable for devices of different brands (Redmond, Philips, Supra and others). The main thing - strictly adhere to the above instructions.

Recipe with champignons

For a long time you want to pamper your household with some dish with Italian flavor? We offer you an excellent option - a Milanese risotto recipe at home.

Necessary ingredients:

• One bulb on the side;
• 0.4 kg rice (with round grains);
• 100 g of champignons (preferably fresh);
• Parmesan cheese in grated form - 3-4 st. L .;
• Favorite spices;
• 1.5 liters of chicken broth;
• White wine - enough for 100 ml;
• 4 tbsp. L. Butter.

Cooking process

1. We take a frying pan with a wide bottom. Warm it up, putting 2 tbsp. L. Butter. We spread onions, crushed with a cube. Fry by setting the fire to medium.
2. Once the pieces have a golden yellow color, add 1/3 of the rice. We continue to fry. The remaining amount of rice is added to the frying pan not immediately, but in two stages. Fry for 3 minutes. For this period of time, the grains of rice should become translucent. Be sure to stir so that nothing burns.
3. We pour in white wine. Stir the rice until it absorbs the liquid.
4. Now take the container with chicken broth. We start to pour 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. However, the inside of the grain remains harsh.
6. In the pan to the rice, add the grated Parmesan cheese. Salt the dish. Sprinkle with spices. Risotto can already be served at the table. But before that you need to put fried mushrooms in it. This ingredient is mandatory in the recipe of Milanese housewives. So, rinse the mushrooms, wipe them with a napkin, cut into slices. We place the mushrooms in a separate frying pan. Fry the remaining amount (2 tablespoons) of butter. Pieces of champignons should be covered with a golden crust on both sides. You can salt them at the very end of the frying.
7. We put the finished risotto into a large glass cup. Add the fried mushrooms. The dish is served on the table in hot condition. We distribute it on plates. Each portion is decorated with parsley sprouts or cilantro.

Your children, husband and guests will appreciate home-made risotto. The photo of the ready-made dish is presented above. Buon appetito, as the Italians say!

Neapolitan risotto in creamy sauce

Grocery set:

• 50-70 ml of cream (fat content from 30 to 35%);
• Pepper black, dry garlic, salt - we take to taste;
• A glass of rice - it's better to use Arborio;
• Medium bulbs - 2 pcs .;
• 0,5 kg of chicken fillet and champignons (fresh);
• White sugar - 1/3 tsp;
• Butter - to taste.

How to prepare a dish

1. Where do we start? Rice fall asleep in a saucepan. We pour in water. A little salt. Boil almost until cooked. The grain should remain slightly harsh.
2. We take one onion. We get rid of the husks. The flesh should be cut into thin semirings. Pieces of onions are placed in a heated frying pan. Fry, using a small piece of butter. Once the onion gets a bright golden hue, sprinkle it with sugar. Stir the contents of the frying pan. We shift the onions into a bowl.
3. Chicken fillet to start boil in salted water. We take another bulb. We clean it and boil it in broth. We get the fillet of chicken. A sharp knife is cut into a large straw.
4. Now we need to make a cream sauce. It will consist of 50 ml chicken broth (hot), cream and 1 tsp. Butter. We combine these ingredients, then whisk them well.
5. Champignons washed with tap water, dried on a paper towel. Each mushroom is cut into plates. Again, heat the frying pan with butter. We send it mushrooms. The process of roasting them takes no more than 3-4 minutes. Be sure to mix the pieces.
6. In a skillet to the mushrooms add chopped chicken fillet. Solim. Sprinkle with dry garlic and pepper.
7. At the very end of the cooking, we introduce creamy sauce. Stir the dish. Top spread the caramelized pieces of onions. Mix again. You can invite the kids and the husband to the table.

Finally

Why should Russian housewives at least once a month include a vegetable risotto in the menu? Firstly, this dish is easily prepared (including with the help of a multivark) and gives consumers a sense of saturation. Secondly, it has an appetizing look and an incomparable aroma. Thirdly, you can experiment. Serve risotto as an independent dish or use it as a side dish to fish and meat.