Features of the preparation of Italian dishes. TOP-6 recipes for vegetable risotto - classic, with mushrooms, poultry, minced meat, shrimps, pumpkin. Video recipes.
Vegetable risotto is an Italian dish that includes specialty rice, various vegetables and other optional ingredients. The technology for preparing risotto is very similar to the technology for preparing pilaf, with the exception of one important subtlety: if the pilaf is immediately poured with the entire volume of water and then cooked without interfering until it evaporates, then the liquid is gradually added to the risotto and the dish is actively stirred during the cooking process. Risotto is not as popular an Italian dish as pasta or pizza, but it is also loved all over the world, and therefore there are a lot of recipes for its preparation.
Features of cooking risotto with vegetables
The classic recipe for risotto with vegetables is as follows: oil is heated in a frying pan, vegetables and other prepared filling are laid out in it, when the vegetables soften, rice is added and the dish is thoroughly mixed, the rice should be soaked in oil and become transparent, after which liquid is added - broth or plain water …
As you can see, making risotto with vegetables is not difficult, however, if you want the dish to turn out delicious and truly Italian, it is important to consider a number of features:
- First, you shouldn't use sunflower oil. In general, the classic risotto is cooked in butter, since this is a dish in the northern regions of Italy, where olive is not so popular. Although, in general, olive oil is also appropriate in the preparation of risotto, but more often a combination of butter and olive oil is used, with more of the former.
- Second, the type of rice you use is of paramount importance. In stores, you only need to buy the pack that says "Rice for risotto". These varieties are characterized by a high starch content and allow you to achieve the correct creamy texture of the dish.
- Thirdly, when choosing between broth and water, the choice, of course, should fall on broth, in which case the taste will be more intense and multifaceted.
- The fourth secret of risotto is the addition of wine, it is usually introduced before the broth and also allows you to especially emphasize the taste of the dish.
- Finally, the final touch of Italian vegetable risotto at home is adding a little Parmesan to the hot dish. You can also use cream or butter. All this helps to add a special delicate texture to the dish.
TOP 6 recipes for cooking risotto with vegetables
The dish can be recreated in a purely vegetarian version, or it can be supplemented with meat, poultry, seafood. There are a lot of cooking variations. All the products in risotto get along very well, and therefore, when preparing it, there is no strict framework. Of course, you need to rely on the main features of the preparation, but you should not limit your imagination in terms of inventing "fillings".
The classic recipe for risotto with vegetables
Very often in Italian risotto with vegetables, you can find bell peppers, it is with the preparation of a dish with this vegetable that we will begin.
- Caloric content per 100 g - 275 kcal.
- Servings Per Container - 4-5
- Cooking time - 30 minutes
Ingredients:
- Rice for risotto - 400 g
- Butter - 100 g
- Sweet pepper - 1 head
- Garlic - 4 cloves
- Vegetable broth - 1.5 l
- Sherry - 100 ml
- Cream 33% - 100 ml
- Thyme - 4 sprigs
- Salt, pepper - to taste
Step by step preparation of risotto with vegetables according to the classic recipe:
- Chop the onion and garlic finely.
- Put butter (80 g) in a deep frying pan and wait until it melts.
- Add the onion and fry it until completely translucent.
- Add garlic, cook until smell persists.
- Lay out the rice, mix well with the rest of the ingredients, the rice should be soaked in oil.
- Pour in the sherry in small portions, wait for the previous one to evaporate before adding a new portion.
- Pour a third of the broth into the pan, simmer over low heat, stirring and add broth as it boils.
- Meanwhile, cut the peppers into nice thin strips.
- Heat the remaining butter in another pan and fry the pepper in it - it should become soft.
- About 10 minutes before the rice is cooked, the pepper should be transferred to it.
- Add the cream a couple of minutes before cooking, gently mix it into the total mass, turn off the heat.
The dish is served sprinkled with finely chopped fresh thyme, this risotto with vegetables also goes well with cheese, and therefore you can add a little parmesan grated on a fine grater to an even hot dish.
Risotto with chicken and vegetables
The chicken and vegetable risotto recipe is a win-win and versatile recipe, making this hearty and delicious dish a great family dinner.
Ingredients:
- Rice for risotto - 350 g
- Onions - 2 pcs.
- Chicken fillet - 400 g
- Canned corn - 200 g
- Tomatoes - 2 pcs.
- Semi-dry white wine - 200 ml
- Parmesan - 100 g
- Chicken broth - 1, 2 l
- Olive oil - 30 ml
- Salt, pepper - to taste
Step by step preparation of risotto with chicken and vegetables:
- Prepare the components of the "filling": rinse the chicken breast, dry it, cut into cubes; Chop the onion finely, open a jar of corn and discard it in a colander to drain excess water. Scald the tomatoes, peel them, cut into slices, remove the seeds.
- Heat oil, put onion. When it becomes soft, add the chicken, it should completely turn white, after which you can add rice.
- Mix the rice well with oil, onion and chicken, cook together without adding liquid for 2-3 minutes.
- Start adding wine in small portions, stirring the dish constantly - the wine should completely evaporate.
- Now it's the turn of the broth, pour it in gradually, adding as you evaporate.
- After about half of the broth is in the platter, add salt, pepper, corn and tomatoes.
- Try risotto: it's time to turn off the fire if the rice is almost ready, and a little hardness is felt only in the very center.
- After turning off the heat, cover the risotto with a lid for a couple of minutes and during this time grate the cheese.
- Divide the hot risotto into portioned bowls and sprinkle immediately with the cheese.
Note! By the way, in this recipe, the chicken can be replaced with another bird. So, risotto with turkey and vegetables is no less versatile than vegetable risotto with chicken.
Risotto with vegetables and mushrooms
Risotto with vegetables and mushrooms is perhaps the classic of Italian risotto, and therefore if you are good with mushrooms, we definitely recommend preparing the dish according to the recipe below.
Ingredients:
- Rice for risotto - 300 g
- Broth - 2 l
- Champignons - 300 g
- Butter - 120 g
- Dry white wine - 100 ml
- Leek - 1 pc.
- Bulb onions - 1 pc.
- Carrots - 1 pc.
- Garlic - 2 cloves
- Parmesan cheese - 80 g
- Paprika, salt, pepper - to taste
- Olive oil - 1 tablespoon
Step by step preparation of risotto with vegetables and mushrooms:
- Rinse the champignons well, cut into thin slices.
- Heat the olive oil in a frying pan, fry the mushrooms in it until soft, when they are almost ready, salt and pepper, add paprika.
- Finely chop both types of onion, grate the carrots, chop the garlic.
- Melt half of the butter in a deep frying pan, put both onions first, after 5-7 minutes - carrots and garlic.
- After another 5-7 minutes, add the rice, cook without liquid until it is soaked in oil and becomes transparent.
- Pour in white wine, pour it in portions, add a new one when the previous one has evaporated.
- Add 2-3 ladles of broth, cook, stirring, add more as the broth evaporates.
- About 10 minutes after adding the broth for the first time, add the prepared mushrooms to the dish.
- Cook until rice is tender but not overcooked.
- In the meantime, prepare the final touch of the dish: chop the remaining butter into pieces, grate the Parmesan on a fine grater.
- Add butter and cheese to a hot dish, stir until the cheese is melted and the butter is melted.
Serve the risotto hot, ideally with finely chopped fresh herbs and a glass of wine.
Risotto with shrimps and vegetables
For lovers of seafood, we recommend preparing a vegetable risotto with seafood. Rice will go especially well with shrimp.
Ingredients:
- Rice for risotto - 350 g
- Shrimp - 500 g (peeled)
- Zucchini - 1 pc.
- Tomatoes - 1 pc.
- Onions - 1 pc.
- Garlic - 4 cloves
- Dry white wine - 150 ml
- Broth - 1 l
- Parmesan - 100 g
- Butter - 50 g
- Olive oil - 30 ml
- Salt, pepper to taste
- Bay leaf - 2 pcs.
- Dill - 1 bunch
How to prepare shrimp and vegetable risotto step by step:
- Finely chop the onion and garlic, diced zucchini. Scald the tomatoes, peel, remove the seeds, cut into cubes. Finely chop the dill, grate the cheese.
- Throw the shrimps into boiling water, as soon as the water boils and they float, drain the water.
- Heat half the butter and olive, add the onion and sauté until transparent, add the garlic and cook together until the garlic smell is pronounced.
- Put the rice in, stir well, the rice should absorb the oil.
- Pour in the wine, when it has evaporated, start adding the broth - not all at once, in portions.
- About 15 minutes before the rice is cooked, add the zucchini and tomato, stir, cook for 10 minutes, then add the shrimp.
- When the rice is almost ready, put the other half of the butter in it, sprinkle with cheese, stir.
- Serve with dill.
By the way, in this recipe, instead of fresh tomatoes, you can use canned ones, but in this case they also need to be peeled and removed from seeds.
Risotto with minced meat and vegetables
If you want to cook risotto with meat and vegetables, minced meat is used so that the dish, having become more satisfying, retains its tenderness.
Ingredients:
- Red onion - 2 pcs.
- Celery - 1 stalk
- Ground beef - 350 g
- Carrots - 1 pc.
- Dry red wine - 100 ml
- Tomato paste - 100 g
- Rice for risotto - 500 g
- Butter - 120 g
- Olive oil - 120 ml
- Broth - 1, 2-1, 5 l
- Salt, pepper - to taste
- Ground hot pepper, parmesan - to taste
Step by step preparation of risotto with minced meat and vegetables:
- Finely chop red onions, celery, carrots. Grate the cheese.
- Heat olive oil with half butter, add all prepared vegetables at once, cook for 3-5 minutes over moderate heat.
- Add minced meat, cook for another 3-5 minutes.
- Pour in 1 glass of broth, wine, put in tomato paste, add salt and pepper.
- Stir the contents of the pan well, simmer together for about 10 minutes.
- After 10 minutes, slowly pour in the rest of the broth until the rice is done.
- Turn off the heat, add the second half of the butter, cheese.
- Serve the risotto hot.
It is noteworthy that if all other types of risotto are ideally combined with white wine, then meat one should be cooked and served with red one.
Vegetarian Pumpkin Risotto
This recipe for risotto with vegetables does not involve the use of butter, parmesan, cream and is prepared purely from plant products.
Ingredients:
- Rice for risotto - 1 tbsp.
- Vegetable broth - 2 tbsp
- Vermouth white - 1 tbsp.
- Rosemary - 2 sprigs
- Olive oil - 60 ml
- Pumpkin - 200 g
- Sweet pepper - 1 pc.
- Celery - 1 stalk
- Salt, pepper - to taste
How to prepare vegetarian pumpkin risotto step by step:
- Cut all vegetables into small cubes.
- Heat olive oil in a frying pan, add all vegetables except onions, simmer until soft, remove from the pan.
- Now fry the onion, when it becomes transparent, put the rice, pour in the vermouth. It is important to use sweet vermouth here, and not dry wine, it goes better with vegetables.
- When the vermouth has evaporated, start pouring in the broth, adding the first portion of the broth to the rosemary.
- Add vegetables, salt and pepper 10 minutes before cooking. Simmer, stirring and adding broth as needed.
Video recipes for risotto with vegetables
Eat the risotto warm, you can be puzzled by the search for vegetarian cheese and make the dish closer to the classic Italian recipe.
