How to make risotto with vegetables at home? TOP 4 recipes with cooking photos. Cooking tips and secrets. Video recipes.
Risotto, pizza, spaghetti, lasagna are the culinary symbols of Italy. We will devote this material to a delicious rice dish - risotto. There is no classic recipe for this dish. But the unchanged component remains - rice, and the rest of the ingredients vary. We will learn how to make risotto with vegetables at home. This aromatic and delicate Italian dish is prepared much easier than it seems. At the same time, several general rules for preparing risotto must be observed.
Cooking tips and subtleties
- Having prepared all the products in advance, risotto can be made in a maximum of 30 minutes. The main thing is, if you cook rice in broth, boil it first. But you can simplify the recipe and cook risotto in water.
- Italian housewives cook risotto in fish, meat (usually beef) and vegetable broth. Although the classic risotto recipes use chicken broth. The flavor of the chicken goes well with the rice.
- The classic way to make risotto is to add liquid in portions (one ladle at a time). The next portion is poured when the previous one has evaporated. At the same time, the rice is often stirred and cooked over low heat. But there are simplified recipes when rice is boiled separately and mixed with ready-made vegetables.
- Sometimes, for a creamy texture of the dish, grated cheese is added at the end of cooking, either alone or mixed with butter. The classic cheese for risotto is hard grained parmesan or grana padano. But they can be replaced with soft cheeses or moldy varieties.
- There are many varieties of rice in the world, but three varieties with medium starchiness are intended for risotto - arborio, carnaroli and vialone nano. Although in our country they prepare a dish from any kind of rice. But in our stores you can find the Arborio variety. There is also rice on sale, the packaging of which says "Rice for risotto".
- Before putting rice in water, it must not be washed, otherwise the surface layer will be disturbed and instead of risotto, rice porridge will turn out.
- The classic proportion of rice and broth is as follows: per 100 g of product, about 500 ml of liquid.
- Often wine is added to risotto, usually dry white. But instead, you can safely use dessert or sparkling wines.
- Since risotto is a dish of the northern Italian regions, and olives grow in the south, butter is usually used with a fat content of 82.5%. But modern recipes often combine butter and olive oil. It is allowed to use cream as a substitute for butter.
- Another important component of risotto is saffron. But due to the high cost of seasoning, it is very rarely put.
Risotto with vegetables and seafood - a simple recipe
Risotto with vegetables and seafood prepared according to a simplified recipe. If you wish, you can prepare risotto not only with vegetables, but also with wine.
- Caloric content per 100 g - 98 kcal.
- Servings - 6-8
- Cooking time - 50 minutes
Ingredients:
- Jasmine rice or
- Seafood (shrimp, mussels, squid, mini octopus, etc.) - 600 g
- Freshly ground black pepper - to taste
- Basmati - 2 tbsp.
- Lemon juice - 1 tablespoon
- Green beans - 200 g
- Canned corn - 1 can
- Garlic - 2 cloves
- Bulb onions - 2 pcs.
- Salt to taste
- Parsley or cilantro - a few sprigs
- Vegetable oil - for frying
Cooking risotto with vegetables and seafood:
- Rinse the rice with running water, cover with cold water (1 part rice 2 parts water) and bring to a boil. Season with salt and cook over low heat, without stirring, until cooked for 20-25 minutes.
- Boil water in a saucepan, add salt, put the green beans and after boiling, boil for 7 minutes. Then put it in a colander, pour over with cold water, let the water drain and cut into 3 cm pieces.
- Rinse the seafood. Separate the mussels from the shells and remove the "barbs". Peel the shrimps. In large individuals, make an incision along the back, remove the black vein and cut them into 3-4 pieces. Leave small shrimps whole. In squid, remove the entrails, remove the cartilage plate, peel off films, rinse and cut into strips.
- Heat vegetable oil in a skillet and add shrimp. Season with salt and cook over medium heat until pink on all sides. Remove from the skillet and place in a bowl.
- Add oil to the pan, add squid and salt. Cook them over high heat, stirring for 20 seconds. When they are matte, remove the skillet from the heat and transfer them to the shrimp bowl. Also drain the resulting juice in a skillet.
- Then put the octopuses in a frying pan, salt, fry for 40 seconds and transfer to a bowl with seafood, also draining the resulting juice.
- Pour some oil into the pan, heat and put the mussels. Season with salt, fry for 40 seconds and transfer to the rest of the seafood.
- Wash the greens, dry and chop. Peel and chop the garlic. In the pan where the seafood was fried, pour in the oil, put the herbs with garlic and fry, stirring occasionally, for 20-30 seconds.
- Add the drained seafood and juice to the pan and heat together for 40-60 seconds, stirring.
- Add a pinch of sugar and a little lemon juice to the seafood. Mix everything.
- Peel the onions, wash and cut into quarters into rings. Heat oil in another skillet, simmer heat, add onion, salt and fry until soft, stirring occasionally.
- Combine fried onions with seafood. Add boiled green beans with dry corn and hot rice. Mix everything well and cook together for 5 minutes.
Risotto with vegetables and minced meat
A unique rice dish - a delicious and very healthy risotto with vegetables and minced meat. The vegetable set in the recipe is the usual one, which can be bought frozen in the store. But you can take different vegetables to your liking. Minced meat can also be any or combined.
Ingredients:
- Minced meat - 500 g
- Rice - 150 g
- Zucchini - 50 g
- Bulgarian pepper - 70 g
- Leeks - 1 pc.
- Carrots - 1 pc.
- Celery stalk - 1 pc.
- Frozen peas - 30 g
- Vegetable oil - 2 tablespoons
- Vegetable broth - 500 ml
- Salt to taste
Cooking risotto with vegetables and minced meat:
- Finely chop the carrots, celery, leeks, zucchini and bell peppers into equal cubes. Peel the carrots and celery first, and peel the bell peppers from the seed box.
- Heat olive oil in a skillet, fry vegetables over high heat for 5 minutes, stirring occasionally.
- Add minced meat to vegetables, stir, salt and continue to fry for another 5-7 minutes.
- Heat a little more olive oil in another skillet, add the rice and heat for 5 minutes, stirring until it becomes transparent. Pour the vegetable stock (200 ml) into the pan and cook until the liquid evaporates.
- Transfer the rice to the pan with the minced vegetables, add green frozen peas. You do not need to defrost it beforehand. Pour in the remaining stock and cook the risotto with vegetables and minced meat, stirring occasionally, until the rice is soft on the outside and firm on the inside. This process will take 10-15 minutes.
- Remove the pan from heat and let the dish sit for 5 minutes.
Risotto with vegetables and mushrooms
A lean version of the most popular dish in Italy is risotto with vegetables and mushrooms. But if you wish, you can make risotto with vegetables and cheese or risotto with vegetables and cream. Mushrooms go well with these foods.
Ingredients:
- Rice - 200 g
- Green peas - 100 g
- Green beans - 100 g
- Bulb onions - 1 pc.
- Carrots - 1 pc. (small)
- Champignons - 5 pcs.
- Bulgarian pepper - 0, 5 pcs.
- Olive oil - 2 tablespoons
- Dried basil - 0.5 tsp
- Turmeric - 0.5 tsp
- Ground black pepper - a pinch
- Sea salt to taste
Cooking risotto with vegetables and mushrooms:
- Peel the onions and carrots, wash and chop finely.
- Pour oil into a skillet, heat and add onions, carrots, green peas and beans.
- Peel the sweet pepper from the seed box and cut into cubes. Wash the mushrooms and cut into slices. Add the peppers and mushrooms to the pan with the vegetables.
- Salt and simmer so that the mushrooms are reduced by 2 times.
- Then add rice to the products, pour in the broth so that it covers the rice and cook for 15-17 minutes, stirring occasionally and adding the broth.
- At the end of cooking, season with basil, turmeric and salt if necessary.
- Sprinkle the vegetable and mushroom risotto with fresh parsley before serving.
Risotto with vegetables and chicken
Vegetable and Chicken Risotto is a mild-flavored, low-calorie dish in its own right for a light dinner.
Ingredients:
- Chicken fillet - 300 g
- Rice - 200 g
- Onion - 1 head
- Carrots - 1 pc.
- Sweet pepper - 200 g
- Olive oil - 3 tablespoons
- Canned corn - 150 g
- Salt to taste
- Greens to taste
Cooking risotto with vegetables and chicken:
- Put the rice in a saucepan, cover with cold water and put on fire. Boil, salt, reduce heat and simmer for 12 minutes.
- Remove the core from the pepper, rinse and cut into cubes.
- Peel, wash and cut onions and carrots: onions - in half rings, carrots - in small cubes. Send vegetables to a skillet with heated olive oil and sauté.
- Wash the chicken fillet, cut into small pieces or twist through a meat grinder and send to the pan with vegetables. Continue to fry food over medium heat, stirring occasionally for 10 minutes.
- Put rice, canned corn in a frying pan with vegetables and chicken, mix everything, heat for 5 minutes.
- Serve the vegetable and chicken risotto to the table, garnish with chopped herbs.
