Овощное ризотто является не только вкусным, но и useful dish. It is saturated with slow carbohydrates, vitamins of different groups, minerals and fiber. Today we will talk about how to make such a risotto. Photos of dishes in finished form are also presented in the article.
Simple recipe (with pumpkin)
Ingredients:
- take 50 grams of olive and butter;
- a bunch of fresh parsley;
- 0.5 kg of peeled pumpkin;
- chicken broth - enough for one liter;
- grated parmesan cheese - 100 g;
- 0.5 kg of rice arborio.
Practical part
- He puts on the table everything from which we will prepare vegetable risotto today. Let's start with the pumpkin. Remove from her skin. And chop the pulp into cubes.
- Pour olive oil into a saucepan or deep frying pan. We warm up well on fire. Add the pumpkin pieces. Slightly fry, stirring constantly.
- In the same stewpot, where the pumpkin is, we fall asleepunwashed rice. We continue the process of roasting. Do not forget to stir. To prevent these ingredients from sticking to the surface of the stew pan, add a piece of butter to them (15-20 g). After 5 minutes, pour in 1/3 of the chicken broth. This procedure is repeated twice. It is very important not to pour in all the broth we have, but to inject it in portions, every 3-5 minutes. This dish can be cooked and on the water. But if you want to get a really tasty risotto, then it's better to use chicken broth.
- When the pumpkin slices dye the rice in a saffron shade, and the liquid is completely absorbed, add the remaining amount of butter.
- We pass Parmesan cheese through a small grater nozzle. Divide into two parts. One half of it we sprinkle the pumpkin-rice mass after the butter melts in it.
- You can lay out our risotto on plates. Sprinkle with grated parmesan on top. As a decoration of the dish, parsley sprigs are suitable. We wish you all a pleasant appetite!
Risotto in a slow cooker: a recipe with seafood
Grocery list:
- 150 g of peas and corn in canned form;
- two medium bulbs;
- 1.5 cups of rice (variety is not important);
- sea cocktail (shrimp + squid) - 300 g;
- one carrot;
- dry white wine - 150 ml;
- chicken broth or plain water - three cups are enough;
- salt, butter and ground pepper - take to taste.
detailed instructions
Step number 1. We include our multicooker. We find in the menu and run the mode "Frying". We clean the bulbs, cut them into cubes and send them to the multi-bowl.
There we fall asleep carrots, passed through a large nozzle grater. Fry for a few minutes, stirring with a special spatula.
Step number 2. When onion and carrot slices get softer, add rice to them (no need to wash it). The roasting time of these ingredients is 5 minutes.
Step number 3. We transfer the device to another mode - “Quenching”. Carefully pour in white wine in a multi-bowl. We salt. Stew the vegetable mass until the liquid is completely evaporated.
Step # 4. Fill the fried pieces of onion, carrot and rice with chicken broth or water. The lid should be closed. Now the dish will be cooked in the “Rice” mode.
Step number 5. As long as the vegetable risotto comes up to standard, we’ll go in for seafood processing. Peeled carcasses of squids and shrimps are sent to a heated pan. Fry them with butter.
Step number 6. 8 minutes before turning off the “Rice” mode, opencover multicooker. Lay in a bowl lightly fried seafood. We also add canned ingredients - corn and green peas. We salt. Sprinkle with your favorite spices. Thoroughly mix it all with a spatula. After the beep sounds, the lid is closed. Let our fragrant dish stand for another 10 minutes. And then safely proceed to the meal.
Now you can easily cook risotto inmulticooker. The recipe is suitable for devices of different brands (Redmond, Philips, Supra and others). The main thing - strictly adhere to the instructions posted above.
Recipe with champignons
Do you want to pamper your household for some time with an Italian flavor? We offer you a great option - Milan recipe for risotto at home.
Necessary ingredients:
- one bulb onion;
- 0.4 kg rice (with round grains);
- 100 g of champignons (preferably fresh);
- Parmesan cheese in grated form - 3-4 tbsp. l .;
- favorite spices;
- 1.5 liters of chicken broth;
- white wine - enough 100 ml;
- 4 tbsp. l butter.
Cooking process
- Take a griddle with a wide bottom. We warm it, putting 2 tbsp. l butter. Spread onions, crushed cube. Fry, setting the fire to medium.
- As soon as the pieces get golden yellowshade, add 1/3 of the rice. We continue to fry. The remaining amount of rice is added to the pan not immediately, but in two steps. Fry for 3 minutes. During this period of time, grains of rice should become translucent. Be sure to stir, so that nothing is burnt.
- Pour in white wine. Stir the rice until it absorbs the liquid.
- Now we take a container with chicken broth. Begin to pour it in portions. The broth should barely cover the rice. As soon as it is absorbed, pour in the next batch.
- Cook risotto on minimal heat. After about half an hour of cooking in this mode, the broth will end. Ideally, the dish should have a creamy consistency. However, inside the grain remains harsh.
- In the pan to the rice add the grated Parmesan cheese.Salt dish. Sprinkle with spices. Risotto can already be served. But before that you need to put fried mushrooms in it. This ingredient is required in the recipe milanese hostesses. So, wash the mushrooms, wipe them with a napkin, cut into slices. We place the mushrooms in a separate pan. Fry in the remaining amount (2 tbsp. L.) Butter. Pieces of champignons should be covered with a golden crust on both sides. You can salt them at the very end of frying.
- Ready risotto shift to largeglass cup. Add fried mushrooms. The dish is served on the table hot. Distribute it to the plates. Decorate each portion with parsley or cilantro.
Your children, husband and guests will appreciate the homemade risotto. Photos of the finished dish presented above. Buon appetito, as the Italians say!
Neapolitan risotto in cream sauce
Grocery set:
- 50-70 ml of cream (with fat content from 30 to 35%);
- black pepper, dry garlic, salt - take to taste;
- a glass of rice - it is better to use Arborio;
- medium onion bulbs - 2 pcs .;
- 0.5 kg of chicken and champignons (fresh);
- white sugar - 1/3 tsp;
- butter - to taste.
How to prepare the dish
- Where do we start? Rice fall asleep in a saucepan. Pour in water. We add a little salt. Boil almost to readiness. The grains should remain a bit harsh.
- Take one onion. Rid it of husks.The flesh should be cut into thin half rings. Onion slices are placed in a heated frying pan. Fry using a small piece of butter. As soon as onions get a bright golden shade, sprinkle it with sugar. Stir the contents of the pan. We shift the onions in the plate.
- To start the chicken fillet, boil in salted water. Take another onion. We clean it and boil it in broth. We take out the chicken fillet. Use a sharp knife to cut into large strips.
- Now we need to make a creamy sauce. It will consist of 50 ml of chicken broth (hot), cream and 1 tsp. butter. Combine these ingredients, then beat them well.
- Mushrooms are washed with water from the tap,dry on a paper towel. Each mushroom is cut into plates. Again, warm the pan with butter. We send mushrooms in it. The process of roasting them will take no more than 3-4 minutes. Be sure to mix the pieces.
- In the pan to the mushrooms add chopped chicken fillet. We salt. Sprinkle with dry garlic and pepper.
- At the very end of cooking enter the creamy sauce. Stir the dish. On top lay out the caramelized onion pieces. Stir again. You can invite kids and husband to the table.
Finally
Why do Russian mistresses need at least oncemonth to include vegetable risotto in the menu? First, this dish is easy to prepare (including with the help of a slow cooker) and gives the eaters a feeling of fullness. Secondly, it has an appetizing look and incomparable aroma. Thirdly, you can experiment. Serve the risotto as a separate dish or use it as a side dish for fish and meat.
