We are gaining more and more recognition of Italian dishes: ravioli, pasta, lasagna, frittata, not to mention pizza. Properly cooked risotto with vegetables can also be enjoyed almost every day. Moreover, on occasion, he is not ashamed to put him on the festive table.

Classic Risotto Recipe with Vegetables

There are several secrets to making a truly classic risotto: real chicken stock, not cubes; saffron, which is responsible for the goldenness of the dish; round Arborio or Carnaroli rice - with these varieties, the finished dish resembles the consistency of a cream, but still the rice remains quite tough. therefore the main task of the culinary specialist is to ensure that each rice grain is stratified into several semi-solid parts.

Let's try to make a classic from:

  • chicken broth - one liter;
  • olive oil - a couple of tablespoons;
  • saffron - one tablespoon;
  • onions - two medium heads;
  • garlic - take a couple of cloves;
  • carrots - two root crops;
  • zucchini - the same amount;
  • wine (need dry white) - ½ cup;
  • butter - not less than 100 g;
  • green peas (suitable and frozen) - enough 200 g;
  • cheese (for example, Parmesan) - at least 100 g;
  • parsley - a small green bunch;
  • salt, red and black ground pepper - as much as you want.

First we start the vegetables. We cut onions, carrots and zucchini, but we don’t particularly chop them - in the process of cooking, the vegetable cubes should not lose their shape. If the zucchini is young, it is not necessary to peel them. But chop the parsley as finely as possible.

Pour saffron into the broth, put on the stove and wait until it boils. In the meantime, doing rice. In a stewpan, heat the butter and pass the onion over low heat (until it becomes transparent).Pour wine into a container and simmer for a couple of minutes. Pour rice. The fire is still weak. Stir the grits for two minutes.

Pour a glass of boiling broth into the onion-rice mixture and bring the fire to medium strength. We wait until the liquid is absorbed into the grits (do not be lazy and stir the contents of the stewpan all the time), and add the second glass of broth. Let the rice cook for 15 minutes.

During this time we make a mixture of vegetables. Fry the second onion until golden, after 7-8 minutes we send the rest of the company to it - carrots, zucchini, parsley, spices. The mixture has to be quenched for a quarter of an hour. Five minutes before the deadline, add the peas. All this goes to the stew-pan for rice. Three minutes on medium heat - and you can turn it off.

We immediately distribute the hot dishes on the plates and sprinkle with grated Parmesan.

Cooking in a slow cooker

In a slow cooker you can cook anything from borsch to cake. That means she can do the risotto too. It should be pretty tasty. Will we try?

You will need products:

  • rice - take 400 g;
  • tomatoes - two fruits are enough;
  • chicken broth - 600 ml;
  • carrots and onions - under one of the one and the other;
  • sweet pepper - at least two pods;
  • olive oil (for any risotto recipe
  • only need to pass vegetables) - a tablespoon;
  • salt, ground black pepper - focus on your taste.

The first in line are vegetables. Tomatoes (without peel) with a knife turn into cubes. We give a similar form to pepper and onion. Pass the carrots through a grater with large cells.

Lubricate the walls and bottom of the multi-bowl with oil and pour onion into it first. We set the device the task "Frying" and turn it on. As soon as we notice the formation of a golden crust, we send a carrot to the onion. After a couple of minutes - pepper. After waiting the same amount - tomatoes. The total cooking time should be within 7-8 minutes.

Pour dry rice groats into the prepared vegetables, pour in the broth, season everything with pepper and salt.

Risotto in the slow cooker will be ready when the appliance works for 20 minutes with the option “Rice”. Do not eat right away. Let the food after the signal stay in a closed kitchen unit for another 5 minutes.

Hearty Chicken Dish

Rice in itself is quite a satisfying product. And its combination with vegetables is great. You can add even more satiety to the dish, using chicken as a component.

For cooking you need:

  • chicken (preferably fillet or thighs) - ½ kg;
  • rice - take 300 g;
  • broth - enough 800 ml;
  • onion and carrot - one each of one and the other;
  • sweet pepper and tomatoes - a pair of the first and second;
  • garlic - at least two cloves;
  • salt and ground pepper (black or red, you decide) - as much as you want;
  • olive oil - three tablespoons.

Boil the meat first. Then divide into small pieces (straight by hand). Fry in a skillet with butter until lightly browned. Put in a bowl.

Cut vegetables as finely as possible (tomatoes should already be without skin). Carrots can be processed not with a knife, but with a coarse grater. All this is sent to the same oil where the chicken was fried. The first is onion. Then with pauses in a couple of minutes - carrots, peppers, tomatoes.

Stew vegetables for two minutes. After we add rice, chicken meat and hot broth. The mixture boils. And we immediately sprinkle it with garlic, which we chopped in advance with a knife.

After ½ hours of stewing on a fire of minimal strength, risotto with chicken and vegetables can be treated to household members.

Tasty recipe:shrimp risotto

Risotto with Frozen Vegetables

Risotto is a whole kaleidoscope of pleasant taste sensations and vivacity for a long time. It is interesting that if there are no fresh vegetables at hand, they are completely replaced by ice cream.

For Italian dishes with rice and frozen vegetables you will need:

  • olive oil - take 30 ml;
  • chicken stock - enough 250 ml;
  • rice groats - 150 g;
  • frozen vegetables (asparagus, cauliflower and / or
  • Brussels sprouts, carrots, onions, celery, other components) - 350 g is enough;
  • salt - focus on your own taste;
  • spices and spices - what you love and how much you want.

Defrosting vegetables ahead of time. We pass them in a pan with olive oil for about five minutes. Do not be lazy all the time to actively interfere with the composition.

Sorted cereals are sent to vegetables. We will not wash, so as not to deprive the grain of starch, which is necessary for the proper consistency of food. No need to mix! Salt and spices should be sprinkled directly on top.

The last in our future risotto is a hot chicken stock.

It remains to cover the pan tightly and hold ¼ hours on the quietest fire.

It is interesting:risotto

Cooking technology with minced meat

Although the classic risotto recipe does not involve the use of meat ingredients, it is worth trying to cook it as a full-fledged second course, and not just a side dish. To do this, add minced meat. For example, beef.

You will need such products:

  • minced meat from lean meat, ideally beef - 250 g;
  • two types of onions, onions and green feathers - take a head larger than the first and a couple of bunches of the second;
  • eggplant (small) - one fruit is enough;
  • zucchini (young and large) - also one;
  • chicken stock - enough four glasses;
  • olive oil - enough to fry vegetables;
  • salt - as you see fit.

Warm the oil in a frying pan. It will serve for frying. First, we send the finely chopped onion to the container. In the same way, we add the processed zucchini and eggplant when the onions are gilded. Pour the mixture with a glass of broth, add salt and hide under the lid. Let it be put out for ten minutes on a fire of the smallest power.

Forcemeat a little salt, pepper. Now you can add it to the vegetables and sprinkle with chopped onion feathers.

After 10 minutes, pour rice grains and pour two more glasses of broth into the dishes. Cook further, and always under the lid. As soon as we see that the rice “drank” all the liquid, give it the remaining glass of broth, return the lid to its place and do not turn off the fire. Let the dish reach readiness.

With turkey

This "green" risotto will appeal to the devotees of a healthy diet and slim figure. Its main ingredient is vegetables. There is less rice than in other recipes, and turkey meat is a dietary product. So we cook without thinking about calories.

Are needed:

  • turkey fillet - take 300 g;
  • water - enough 300 ml;
  • Assorted vegetables: bell peppers, broccoli, carrots,
  • tomatoes - the amount and types depend on your desire;
  • rice (ideally “Arborio”) - enough 200 g;
  • garlic - at least 4 cloves;
  • onion - one thing;
  • wine (need white) - 150 ml;
  • salt and black pepper - as you see fit;
  • thyme, parsley, basil - all together or one thing;
  • olive oil - for frying.

We prepare the broth - we cook meat in pepper and salted water. Remove the fillet to cool in a separate bowl, then chop. You can not use a knife, but do it with your hands.

Shred garlic and onion, but not finely. We fry them from all sides. 20 seconds will be enough. After you can add the rest of the vegetables.

Then the turn of meat is sent to the pan with vegetables. The way will be fried for a minute.

Now you need to pour rice into the mixture. And after three to four minutes add the wine.

We will monitor until it evaporates, and stir with a spatula made of wood.

Then, little by little, literally half a glass, add hot broth to the pan. A new portion comes only after the previous one is absorbed. The “disappearance” of the last portion will indicate that the cooking process has been successfully completed.

How to cook from pearl barley

If you want a risotto to delight not only with a divine taste, but also a breathtaking aroma, try replacing traditional rice with pearl barley. True, it will take longer to cook this option, but it will not be necessary to stand by the stove all the time and stir all the time. Nothing burns.

What components are needed?

  • Pearl barley - take 200 g.
  • Dry sherry (can be replaced with dry white wine) - 100 ml is enough.
  • Garlic and onions are the clove of the first and the head of the second.
  • Butter (cold) - at least 100 g.
  • Parmesan cheese - at least 40 g.
  • Chicken broth (or a decoction of dried mushrooms) - enough liters.

Turn the onion with a knife into cubes. Pass the garlic through the garlic press. Barley is washed under running water.

We send half the butter to a hot pan. When it “floats” and stops foaming, put onion and garlic. Let fry until golden. Now you can pour in the barley. We hinder that each grain is enveloped in oil.

After a couple of minutes, pour the sherry and shuffle the contents again. Once the liquid has completely evaporated, add the soup ladle and add salt. We cook, only occasionally giving ourselves the trouble of hindering the future of risotto.

Add another ladle as soon as we see that the broth has been absorbed. As a result, barley should come out at the same time and quite liquid, and "crispy" on the teeth.

It remains to fill the risotto - first enter the remaining chopped butter, then similarly processed cheese.

Risotto with vegetables and mushrooms

 

Mushrooms will give the Italian dish even more piquancy, not to mention the aroma. From the previous recipes, it is clear what ingredients can be used and how to deal with them correctly. For example, oyster mushrooms, sea salt and dry white wine will make risotto with vegetables and mushrooms even more aristocratic. The only difference in the process is when you fry vegetables simultaneously with onions, you need to put mushrooms in the pan. And then everything is as usual.

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