Homemade risotto with vegetables. Risotto with vegetables is a traditional European cuisine. Luxurious risotto with vegetables: classic, mushroom and dietary. Secrets of cooking risotto

Risotto is one of the most common Italian dishes, which has been enjoyed by many people living far beyond Italy. Risotto with vegetables is not only tasty, but also healthy. It contains a large amount of fiber and various vitamins. Of course, different countries have their own recipes for its preparation, but they are all a little similar to each other. Every cook prepares a dish differently. Some people prepare risotto with vegetables, others with seafood, and still others even add white or red wine to it. Despite such differences in preparation, all these dishes are very nutritious and have an amazing taste.

Classic recipe

The most common is that for its preparation you need the following products:

• 70 g rice;
• one carrot;
• one zucchini;
• one clove of garlic;
• one tomato;
• oil;
• vegetable broth;
• spices;
• greens to taste.

With vegetables, the recipe for which is indicated, it is better to take not steamed. Some stores have rice made specifically for this dish. The best seasonings to use are thyme, rosemary or basil.

Preparation

Many chefs compare risotto to pilaf. However, the principle of preparing these two delicacies is slightly different. So, step by step instructions:

1. The first step is to chop the vegetables - onions, carrots, zucchini, tomatoes.
2. Next, the vegetables should be fried in a frying pan.
3. The next step is to add rice to the vegetables. Also add vegetable broth little by little to the pan.
4. The dish is cooked until the rice is ready. This process takes approximately 30 minutes.
5. The finished risotto needs to be salted and the necessary spices added to it.
6. Serve the dish warm, sprinkled with herbs and cheese.

Thus, risotto with vegetables is ready. The recipe for the dish is apparently not very complicated. It is versatile and you can add ham, meat and even seafood to it.

Dish with chicken

Chicken is the most accessible ingredient; moreover, it goes well with almost all products. Risotto with chicken and vegetables will not leave anyone indifferent. To prepare it you need:

• fillet;
• bell pepper;
• bouillon;
• onions, carrots;
• tomato;
• oil.

In this recipe, you can use both vegetable and chicken broth. So, step by step preparation of the dish:

1. The first step is to cut the chicken fillet and fry it in a frying pan.
2. Next, all the vegetables are finely chopped and fried. Then they need to be added to the meat.
3. The next step is to add rice and a little broth to the resulting mixture.
4. When the broth has evaporated, you need to add a little more.
5. The dish should be covered with a lid and left to simmer. Add broth if necessary.
6. It is recommended to add salt and cheese to the finished dish. If desired, it can be decorated with greenery.

Seafood risotto

Another dish option is fish risotto. To prepare it you need the following list of products:

• rice - 100 g;
• salmon;
• Red caviar;
• vegetable broth;
• oil;
• half a small onion.

Of course, such a recipe for risotto with seafood and vegetables will cost much more than the classic recipe for the dish. However, many chefs believe that such a delicacy will win the hearts of many people.

Step-by-step cooking instructions:

1. The first step is to chop the onion and fry it in a frying pan.
2. Then chopped salmon is added here. It should also be fried a little.
3. Add rice to the pan and fry for a couple of minutes.
4. The next step is to gradually add the broth.
5. The finished risotto should be salted and sprinkled with seasonings.

When serving the dish, it should be covered with cheese, garnished with herbs and red caviar.

Dish with white wine

Perhaps risotto with wine is the strangest dish recipe. To prepare it you need the following products:

• rice - 300 g;
• butter - 50 g;
• one onion;
• Parmesan;
• liter of broth;
• 100 g wine;
• spices and salt.

It is best to take white wine, not red. The vegetable broth should be hot. It is better to take a cast iron frying pan.

Step-by-step cooking instructions:

1. The first step, as usual, is to fry the onions.
2. Next, rice is added to it.
3. Wine is gradually added to the pan and evaporated.
4. When the wine has evaporated, you need to add the broth and stir it all until the rice is ready.

Add grated Parmesan to the finished risotto and serve. The taste of this dish is a little specific.

Another recipe

There is another popular recipe for such a vegetable dish - bulgur risotto with vegetables. To prepare it you need the following list of products:

• one onion;
• some carrots;
• celery;
• bell pepper;
• 150 g bulgur;
• oil;
• garlic and herbs to taste;
• salt;
• spices.

Preparing the dish is not very difficult:

1. The first step is to peel the vegetables and cut them into cubes.
2. Next, they should be fried in a frying pan.
3. The third step is to add bulgur to the pan and cover it with water.
4. The dish takes about 20 minutes to prepare.

Spices should be added to the finished risotto. You can also sprinkle the dish with cheese.

Other Ingredients

In addition to the above recipes, risotto can be prepared with the following ingredients:

1. Other vegetables - cauliflower, broccoli, peppers, spinach, corn, tomatoes. All this can be added to risotto with vegetables.
2. In addition to salmon, you can also add shrimp, mussels, squid and other seafood. They can also be combined with each other.
3. You can also add any sausages, meat or fish to the dish.
4. Any mushrooms feel great in risotto.
5. The vegetable broth in the dish can be replaced with mushroom, meat and others.
6. Some chefs add apples, lemons, tangerines, and other fruits to the dish.
7. Another popular ingredient in risotto with vegetables and mushrooms is sour cream or cream.
8. You can add any nuts and dried fruits to the dish.

As you can see, there are quite a few options for preparing the dish; the main thing is not to be afraid to experiment.

Cooking secrets

To make risotto as tasty as possible, you need to know a few secrets of its preparation.

1. To create such a dish, you need to buy rice that contains a lot of starch. This rice will make a creamy dish.
2. The rice grains must be whole so that they do not boil too quickly.
3. Do not rinse the rice before cooking, otherwise all the starch will come out of it.
4. The choice of cookware also plays a big role when preparing risotto. It is best to give preference to dishes with high sides and a thick bottom.
5. For frying you need to use olive oil. It will give the dish a unique aroma.
6. You can’t go anywhere while frying onions, otherwise the onions will burn and spoil the taste of the dish.
7. To prevent the dish from turning out too liquid, the broth should be introduced gradually, after the rice has absorbed the previous liquid.
8. To obtain a creamy consistency of the dish, you need to add grated Parmesan cheese, whipped with butter.
9. You can use more than just fresh vegetables in this dish. Risotto with frozen vegetables is prepared in the same way and tastes the same.
10. To prepare seafood risotto, it is best to replace the vegetable broth with water.
11. Salt the dish only at the end of cooking. Since the broth is salty, and so is the cheese, salting the risotto halfway through cooking can result in overdoing it.

Now, after familiarizing yourself with the recipes for preparing such a dish and all its secrets, no one should have any problems with how to prepare risotto with vegetables and other products. As mentioned, all the recipes are not very complicated. Preparing the dish will take about 40 minutes. Its main advantage is that risotto is great for both a family dinner and a holiday table.

This dish was born in northern Italy and has spread almost throughout the world. It is prepared from round, starchy rice. The most suitable varieties are Carnaroli, Maratelli and Vialone Nano.

Depending on wishes and tastes, it can be fried in solid or liquid oils, as well as in animal fats. During the cooking process, add meat broth or boiled water in batches and stir constantly.

This is one of the main rules for preparing risotto. After the rice has been saturated with moisture, add further portions of liquid, and so on until fully cooked. At the end, the desired seafood, meat, vegetables and even dried fruits are added.

To get an even more pasty consistency, whipped butter and Parmesan are added to the almost finished dish.

Classic recipe for risotto with vegetables

Risotto with vegetables is considered a Lenten dish, so during great holidays people who follow all the rules of fasting can cook it for a meal. To prepare it, you can use regular round rice if you don’t have special rice.

Shred the cabbage, peel the potatoes and onions. Boil the prepared products in one liter of boiling water for twenty minutes. Remove the vegetables and strain the vegetable broth through cheesecloth until it is clear.

Wash the carrots, zucchini and tomato and peel off the skin. We chop all the vegetables into cubes of the same size; first cut out the center and seeds of the tomato.

Sauté carrots in hot vegetable oil, then zucchini and tomatoes, the whole process takes eight minutes.

Add the washed rice and mix thoroughly until the mixture becomes homogeneous.

As soon as the rice becomes translucent, pour in a quarter cup of vegetable broth. Prepare the dish, stirring all the time.

When all the liquid is absorbed, add the same amount of broth.

This will continue for about twenty minutes until the risotto turns into a creamy mass.

Add some salt, crush with spices and turn off the gas.

Risotto with vegetables in a slow cooker: step-by-step recipe

Some chefs are convinced that high-quality and tasty risotto can only be prepared in an electric multicooker, arguing that this particular device has every opportunity to avoid overcooking the rice or adding excess liquid.

Components:

• Rice – 400 g;
• Zucchini – 1 pc.;
• Tomato – 1 pc.;
• Sweet pepper – 1 pc.;
• Leek – 1 pc.;
• Olive oil – 2 tbsp. l.;
• Provençal herbs – 1 package;
• Salt - to taste;
• Chicken breast – 200 g;
• Purified water – 1.5 l.;
• Cilantro - a couple of sprigs.

Cooking time: 90 minutes.

Calorie content: 119 Kcal/100 g.

Boil the chicken breast in salted water for about twenty minutes. We take out the meat and use it for any other dish, we only need broth. Wash the vegetables, clean them well and chop them into cubes.

We activate the unit for the frying function. Pour oil into a bowl and fry for ten minutes, add spices, salt and mix thoroughly. We wash the rice with water, add it to the vegetables and pour in three glasses of chicken broth, stir the whole mass and switch the device to the “Rice” function. We've been cooking for an hour.

Place hot on a flat plate and sprinkle with chopped cilantro. There is no need to stir the dish during the process; once at the beginning is enough. Thanks to the special coating in the electrical appliance, food will not burn.

This is the main difference from cooking in a frying pan - you fall asleep and forget.

Risotto with chicken and vegetables

You can find many different variations of preparing risotto, but this dish with vegetables and chicken or with vegetables and seafood is more popular in our restaurants. You can try both options in your home kitchen.

Components:

• Rice for risotto – 300 g;
• Asparagus – 200 g;
• Green beans – 150 g;
• Chicken fillet – 200 g;
• Spices - to taste;
• Sunflower oil – 2 tbsp. l;
• Purified water – 750 g;
• Marjoram - to taste;
• Pepper – half a pinch;
• Salt - to taste.

Cooking time: 55 minutes.

Calorie content: 172 Kcal/100 g.

We wash the meat and cut it into small slices. Fry in unrefined oil for fifteen minutes. Add asparagus and thawed green beans and continue to fry for ten minutes, stirring occasionally.

We wash the rice in two waters. Add the ingredients to be cooked and fry for fifteen minutes, stirring constantly throughout the mixture. When the rice becomes almost transparent, start adding boiled cold water.

The dish will begin to stew and become saturated with moisture. When there is practically no unbound liquid left, add again, and so on three times. When you notice that the dish has a pasty consistency, sprinkle with seasonings and add some salt. Everything is ready, turn it off and let it cool.

Risotto with vegetables and mushrooms

The main ingredient of risotto is rice; all other products are added according to personal preferences. One of these components includes mushrooms. Any in stock will do.

Components:

• Rice – 300 g;
• Tomato – 2 pcs.;
• Carrots – 1 pc.;
• White onion – 1 pc.;
• Champignons – 300 g;
• Parmesan – 100 g;
• Butter – 100 g;
• Vegetable broth – 650 ml;
• Salt - to taste;
• Dill - a bunch.

Cooking time: 70 minutes.

Calorie content: 117 Kcal/100 g.

Soak the mushrooms in warm water to remove the dirt and make it easier to clean. We chop them into slices. Place in a deep saucepan and fry for seven minutes. We peel and chop the vegetables into half rings, the tomatoes into small cubes.

Place in a saucepan, stir and continue frying. Place the washed rice on top and heat-treat for ten minutes, constantly stirring with a wooden or special silicone spatula.

We begin to add three to four tablespoons of vegetable broth and stir, follow this scheme for about twenty minutes and wait until the rice becomes completely white.

Beat the softened butter, combine with grated Parmesan and transfer the creamy cheese mixture into the risotto. Stir and sprinkle with dill. Remove from heat.

which will surprise you. This is a real pleasure: the tender, juicy spicy taste of chicken combined with tender dough is amazing!

How to make a pie with chicken and potatoes - a fragrant and tasty pie.

Read how to cook squid in sour cream correctly. You should definitely take note of this dish.

1. To prepare risotto, it is recommended to use special rice, but if the desired varieties are not available, you can use regular round rice, but not steamed;
2. Parmesan cheese can be replaced with any other of the hard and semi-hard types; they melt well;
3. If you are planning to prepare a dish spontaneously, you can put bouillon cubes in the freezer in advance. Then it will be faster and easier to bring your plans to life. After all, you must admit that it doesn’t taste as good on water;
4. If you set out to get the true taste of an Italian dish, then you need to buy dry white wine and add it, alternating with the broth. Some experimenters even replace it with light beer;
5. There is no need to cook over high heat, otherwise the food will cook unevenly and the dish will be spoiled.

Enjoy your meal, dear readers of our site!

Classic risotto is the hallmark of the Italian culinary world. Already in the 16th century, about 1000 recipes for the famous dish were known. It is prepared with chicken, seafood, mainly shrimp, cheese, meat, and vegetables.

The history of the origin of the dish is covered in legends, some of which are not very credible. The most reliable, in my opinion, is the version about the forgetful cook. The klutz's rice soup boiled over. In order not to get caught, the cook served it to the table, passing it off as a new dish. The new dish was approved and soon became widespread. Already in the middle of the 16th century, there were almost 1000 different variations of recipes for a delicious dish.

How to cook classic risotto

Italians prepare risotto in literally 20 minutes. True, the components for the dish must be prepared in advance.

Use any broth for your meal – fish, chicken, beef, vegetable. According to the classics, real risotto is made from chicken meat cooked with vegetables and seasonings. For taste, celery, parsley, green pea pods, black pepper, juniper berries, and leeks are added to the broth. Essential herbs are thyme, bay leaf, and savory.

How to properly cook chicken for risotto

• Pour cold water over the chicken and add salt immediately. Once boiling, add vegetables. Cook over low heat for about 2 hours, remembering to skim off the foam.
• Half an hour before the end, pour in a little white wine and place the greens in the pan. The broth must be strained.

Which rice to take

• Ideal rice varieties should be high in starch. Padano, Arborio, Maratelli, Carnaroli, Baldo, Nano.

Classic Italian risotto recipe

Now, having mastered the theory, try to cook the most delicious classic risotto of your life. I offer a step-by-step story and photos of the dish’s execution. I have mushroom broth, you can replace it with chicken broth. The technology for preparing risotto itself will not change.

Take:

• Rice – 200 gr.
• Parmesan cheese – 50 gr.
• Bulb.
• Butter – 30 gr.
• Wine, white, dry – 90 ml.
• Olive oil – large spoon.
• Saffron – a pinch.

For the broth:

• Water - liter.
• Mushrooms – 300 gr.
• Bay leaves - a couple of pieces.
• Salt.
• Pepper, other spices as desired.

Step-by-step recipe with photos

First, add the saffron to the wine. Place the spice in a glass, stir, leave to soak until a beautiful color appears, coloring the drink.

My broth is mushroom. To prepare it, cut the champignons into thin slices, add bay leaf and pepper.

Let it cook, adding water. After 25-30 minutes the broth is ready. Strain it and return to the heat. Place the champignons on another dish; they will no longer be useful here.

At the same time, chop the onion into small cubes. Heat a piece of butter in a frying pan, pour in some olive oil. Add onion and fry until soft.

Add rice to the pan. Let me remind you: there is no need to rinse the cereal. Stir the contents.

From this point on, the rice must be stirred continuously (or very often). This helps the starch in the rice release and helps it cook evenly.

Pour in the infused wine with saffron (strain the drink, removing the saffron). Continue stirring vigorously.

Wait for the alcohol to evaporate and the wine to “absorb” the rice. Start adding the hot mushroom broth. Risotto doesn’t like to be rushed, so add literally one ladle at a time. Immediately begin stirring until the liquid is absorbed into the rice.

After this, pour a new portion and continue the process of evaporating and absorbing the broth. Everything will take about 20 minutes. At this point, leave the risotto alone for a couple of minutes.

Then place the cold pieces of butter on top.

Sprinkle generously with grated Parmesan.

Stir, transfer to a dish and serve immediately; risotto is eaten piping hot. The Italians even have a saying on this topic: “A person waits for risotto, not risotto waits for a person.”

Classic seafood risotto

Italians affectionately call the dish Marinara. And they put in the risotto everything that is at hand from the seafood - octopus, mussels, shrimp, squid. The dish is complex, but if you dare and prepare it, it will turn out like in the best restaurant.

You will need:

• Rice – 200 gr.
• Olive oil – 40 ml.
• Mussels – 240 gr.
• Selected shrimp – 30 pcs.
• Sea cockerels – 200 gr.
• Squid and octopus (boiled) – 100 g each.
• Fish broth - how much rice will take.
• Dry white wine – 80 ml.
• Tomato sauce – 30 ml.
• Salt, parsley sprigs, ground pepper.

Attention! Any seafood from the recipe list can be added. If you don't find it, skip it. If you “catch” everything, add it, you will get a real Marinara.

How to cook:

1. Prepare the seafood. Peel, fry in oil, adding chopped parsley.
2. Add the rice, lower the heat, slowly sauté the cereal, remembering to stir the contents of the pan.
3. After 2-3 minutes, pour in the wine. Continue stirring.
4. After it has evaporated, start adding the broth.
5. Add fish broth in small portions. When the broth is over and the rice has absorbed every drop, add tomato sauce.
6. Cook the rice until al dente. Place on a plate, garnish with herbs and seafood.

Classic risotto with cheese and mushrooms

A very popular recipe, easy to prepare. Very tasty risotto with wild mushrooms, especially white ones. Chanterelles are good, but if you can’t find them, take regular champignons available all year round. You will find more recipes in another article about

Required:

• Champignon mushrooms – 100 gr.
• Rice – 100 gr.
• Cheese – 30 gr.
• A small onion.
• Olive oil – 20 ml.
• Cognac – a few spoons.
• Butter – 10 gr.
• Mushroom broth - as needed.
• Parsley - a bunch.
• Pepper, salt.

Cooking technology:

1. Chop the mushrooms in well-heated oil, add the diced onion.
2. After a few minutes of intense frying, add rice.
3. Stirring, heat the contents for 2-3 minutes.
4. Pour in the cognac. Wait for it to evaporate. After this, start adding mushroom broth.
5. Stirring continuously, bring the rice until al dente, that is, until cooked.
6. Turn off the heat and add pieces of butter without removing from the stove. Sprinkle cheese crumbles on top.
7. Garnish with chopped parsley.

Risotto – classic recipe with chicken

The most popular recipe for this dish is both delicious and very filling. I offer the simplest cooking option.

• Rice - a glass.
• Chicken fillet (breast) – 2 pcs.
• Bulb.
• Wine – 70 ml.
• Carrot.
• Saffron – a pinch.
• Salt, pepper - a pinch.

Preparation:

1. Add a pinch of saffron to the wine and leave to steep.
2. Chop the onion and fry in a frying pan until translucent.
3. Add diced carrots (you can grate them coarsely, but the original recipe calls for cubes).
4. Stirring slowly, fry for 2-3 minutes.
5. Divide the chicken into small pieces. I advise you to do the slicing by slightly freezing the fillets, then they will come out even.
6. Throw the fillet pieces into the pan with the vegetables.
7. Stirring vigorously, simmer for a couple of minutes.
8. Pour in dry saffron wine and continue simmering for 5-10 minutes until the liquid evaporates.
9. Next, rice is laid. As with previous recipes, the most important step in cooking begins. Slowly add water and stir the rice. Add again and stir well. After 15 minutes, taste the cereal.
10. Sprinkle the finished dish with grated cheese. Let stand for a few minutes.

Video recipe for risotto from Jamie Oliver

Oliver is a recognized expert on Italian cuisine and knows everything about it. The famous chef prepares a masterly classic risotto and shares all the nuances of preparation. This video contains a recipe with mushrooms.

Risotto with vegetables and mushrooms - a classic recipe without wine

A simple vegetable risotto is prepared using a decoction of various vegetables. For satiety, I recommend adding mushrooms, although you can do without them.

You will need:

• Rice – 200 gr.
• Green beans – 100 gr.
• Green peas – 100 gr.
• Bell pepper – ½ part.
• Carrots + 1 for broth.
• Onion + 2 more for broth.
• Champignons – 5-6 pcs.
• Olive oil – 2 large spoons.
• Turmeric, salt, basil, ground pepper.

Preparation:

1. First, cook the vegetable broth. Place carrots and onions in a saucepan, add water and salt. Cook from the moment of boiling for 15 minutes.
2. Chop carrots and onions, fry in well-heated oil. Add chopped beans and peas.
3. Cut the mushrooms into slices. Remove seeds and membranes from the pepper. Divide into strips. Place the vegetables in the pan and add a little salt. Continue frying together, stirring the contents occasionally.
4. When the mushrooms have settled, add the cereal. Stir, add a little vegetable broth.
5. Add the broth until the rice is fully cooked. Approximate time: 15-17 minutes.
6. Add turmeric, basil, taste for salt, adjust taste if necessary.
7. To serve, sprinkle with parsley.

Risotto with porcini mushrooms and cream

You will need:

• Rice – 500 gr.
• Cream 20% - 100 ml.
• Bulb.
• Porcini mushrooms – 500 gr.
• Garlic – 4 cloves.
• Dry wine, white – 200 ml.
• Olive oil – 50 ml.
• Chicken broth – 1.5 liters.
• Butter – 50 gr.
• Parmesan – 50 gr.
• Salt.

How to prepare risotto:

1. Combine both types of oil in a saucepan. First, fry the diced onion. Then, when it softens, add the cereal.
2. Stir for a few minutes. Add crushed garlic.
3. Cut the mushrooms into small pieces and continue frying.
4. After a few minutes, pour in the wine.
5. When the wine is gone, add chicken broth in portions.
6. The first portion of broth is 2 ladles, then pour one at a time. The risotto should not boil; adjust the heat so that it warms up slowly. Try to constantly stir the rice so that it absorbs the broth and cooks evenly.
7. Cooking time 15 minutes. Then taste the cereal and adjust the salt. Turn off the burner.
8. Combine cream with grated cheese in a separate bowl.
9. Add cream mixture, stir one last time. Let sit for 2-5 minutes and serve.

How to cook with shrimp according to a classic recipe

The shrimp broth cooks quickly and turns out aromatic and rich.

• Rice - a glass.
• Large shrimps – 8-10 pcs.
• Onion – ½ part (tastes better with shallots – 1 pc.).
• Garlic – 4 cloves.
• Dry wine – 100 ml.
• Parsley, rosemary - sprigs.
• Water - liter.
• Butter, olive oil, salt, pepper.

Preparation:

1. Cook the broth. To do this, peel the shrimp from the shells and remove the heads.
2. Melt a spoonful of butter in a frying pan (in a saucepan), add one clove of garlic, pressed, and fry the shells and heads.
3. Chop rosemary and parsley and add to seafood.
4. Fill with water, cook at a gentle boil for a quarter of an hour.
5. Strain the shrimp broth. Return to the pan.
6. Cut the back of the shrimp and pull out the black vein.
7. In a separate frying pan, combine butter and olive oil, add finely chopped garlic cloves (2 pcs.). Add diced onion (or sliced ​​shallots).
8. Fry for 10 minutes. Then add rice.
9. Increase the heat and add alcohol. When the liquid has evaporated, start adding broth.
10. Don't forget to actively stir the risotto. When you've used a little more than half the broth, taste the rice. It should be a little undercooked. At this step, season the dish with pepper. Pour in the remaining broth, stirring, and cook the rice until cooked.
11. Spread the pieces of butter, cover the pan with a lid, and leave for 5 minutes.
12. During this time, quickly fry the shrimp in olive oil, flavoring it with gruel from the last garlic clove.
13. Pour the remaining oil from frying the shrimp into the risotto. Place the rice on a plate, next to the shrimp, sprinkle with parsley.

Video with a recipe for making classic risotto. May you always have delicious food!

Step-by-step recipes for preparing risotto with vegetables, spices, mushrooms, olives and cheese

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

3 gr.

Carbohydrates

139 kcal.

Option 1: Classic recipe for risotto with vegetables

Risotto with vegetables is an elegant and at the same time simple dish. Prepares quickly. Much attention in the recipes is paid to the choice of vegetables and rice. The vegetable set for each cooking option is compiled taking into account the taste of certain products. But you can slightly change the composition of the ingredients. Regular round or basmati rice is better. The general concept of risotto recipes does not change depending on the choice of grains.

Ingredients:

• one glass of round rice;
• half a carrot;
• one onion;
• clove of garlic;
• a handful of green beans;
• a couple of spoons of green peas;
• 0.2 kg broccoli;
• a couple of tablespoons of vegetable oil;
• salt and ground pepper to taste.

Step-by-step recipe for risotto with vegetables

Prepare all vegetables. Clean them and rinse them. Cut the carrots and onions into thin strips. Press the garlic through a press. Cut the green beans into strips diagonally. Divide the broccoli into smaller florets.

In a small saucepan, cover broccoli, beans and green peas with hot water. Boil these products after boiling for about 5-7 minutes. Then place in a colander or sieve to drain all the liquid.

In a tall saucepan, combine onions and carrots. Pour in vegetable oil. Sauté vegetables until golden brown. Then add garlic. Warm up for a little less than a minute.

Sort the rice and rinse thoroughly. Dry.

Transfer the cereal to the vegetable sauté. Stir. Fry the mixture with cereal for about a couple more minutes. Pour in half a liter of hot water. Add salt and ground pepper to taste. Reduce heat to low simmer. Cover with a lid. Let all the moisture evaporate.

Add pre-boiled vegetables to the hot dish - broccoli, beans and green peas. Stir gently. Serve this dish for lunch or dinner.

To ensure that the grains in the risotto turn out crumbly, do not stir them during cooking. As soon as the lid of the saucepan is closed, the rice should steam and swell on its own. This is the only way the dish will taste delicious and look appetizing!

Option 2: Quick recipe for risotto with vegetables

To quickly prepare a delicious lunch for the whole family, use a ready-made vegetable mixture. This frozen mass can be purchased in the prepared foods section of any grocery supermarket. It usually consists of chopped green beans, green peas, sweet corn, and chopped sweet peppers and carrots.

Ingredients:

• a glass of rice;
• 0.3-0.35 kg frozen vegetable mixture;
• 0.5 tsp. ground turmeric;
• salt to taste;
• a couple of pinches of sweet paprika.

How to quickly cook risotto with vegetables

Remove the frozen mixture from the freezer in advance. The pieces should thaw slightly. Then drain off the excess liquid.

Pour oil into a saucepan or cauldron. Place washed and dried rice in it. Add a little salt, sweet paprika and turmeric. Stir. Sauté for about 10 minutes over moderate heat.

Add vegetables. Stir. Warm for another 10 minutes. Pour hot water - 2-2.5 glasses. Close the lid. Set the heat to low. Allow the rice grains to swell well, all excess moisture will evaporate at this time. You can serve the dish by garnishing it with spicy herbs or sliced ​​fresh vegetables.

If you have chicken, pork or beef broth on hand, use it to cook risotto instead of regular hot water. This will only make the food tastier and more aromatic.

Option 3: Risotto with vegetables and cheese

For this recipe, we used classic Italian Parmesan cheese. But, if desired, you can replace it with any other hard cheese. For example, take the sweetish “Maasdam” or the spicy “Pecorino”.

Ingredients:

• 0.25 kg rice;
• 0.1 kg asparagus;
• the same amount of leeks;
• 0.25 kg celery root;
• 0.1 kg cheese;
• a couple of bay leaves;
• clove of garlic;
• salt to taste;
• 2-3 tablespoons of sunflower oil;
• some green onions to garnish the dish.

How to cook

Peel and rinse all the vegetables chosen for the recipe; remove any excess. Dry.

Rinse the rice in cold water. Place it on a sieve lined with several layers of paper towel. All liquid must be removed from the cereal.

Cut the asparagus into pieces diagonally. Boil a little in half a glass of water until semi-soft. Place on an iron sieve to drain all the water.

Cut the onion smaller. Celery - small cubes. Press the garlic through a press. Place all these vegetables in a frying pan with oil. Sauté until golden brown. Add rice. Fry everything together.

Transfer the rice-vegetable mixture to a saucepan or cauldron. Add bay leaves and add salt. Pour in 400-450 ml of hot water. Let it boil. Then reduce the heat and cover with a lid.

When all the moisture has evaporated, add asparagus to the pan. Stir.

Place the dish on plates. Sprinkle with grated cheese and chopped green onions.

When preparing risotto, it is permissible not to rinse the rice grains. But then, when boiling it in water with vegetables, be sure to skim off the protein foam.

Option 4: Risotto with vegetables and mushrooms

To make risotto with vegetables, you don’t have to use only rice and vegetables for the recipe. The combination of eggplant, mushrooms and rice makes a delicious dish.

Ingredients:

• 0.25 kg basmati rice;
• a handful of black olives or pitted olives;
• 0.2 kg eggplant;
• 0.2 kg champignons;
• the same amount of zucchini or young zucchini;
• a couple of pinches of ground basil;
• sprig of rosemary;
• salt to taste;
• 3-4 tablespoons of olive oil.

Step by step recipe

First, start with the eggplant. He's the one with the most work. Rinse the vegetable. Cut off the stem and damaged parts of the peel. Cut the fruit itself into large cubes. Fill with warm salt water. Let it brew for 10-14 minutes. At this time, the bitterness will disappear from the pulp. And then the eggplant will not absorb much oil. Then throw the pieces into a sieve. Squeeze slightly so that all the moisture comes out. Dry with paper towels.

Prepare other vegetables (olives, zucchini) and mushrooms - peel and rinse. Cut into cubes.

Pour oil into the cauldron. Add a sprig of rosemary. Warm it up. Then the rosemary can be pulled out, it has already given up all its essential oils.

Place eggplant, champignons and zucchini in oil. Fry over high heat until golden brown. Add rice. Warm everything up together. Add salt and basil. Add hot water - 400-500 ml. Cover with a lid and reduce heat to low simmer. Leave for 35-40 minutes.

Decorate the finished dish with sliced ​​olives. Serve hot.

To prepare dishes with eggplant, this vegetable must be pre-treated - soaked in salted water or boiled until half cooked. In both cases, the eggplant broth is not used in further cooking.

Option 5: Risotto with vegetables and sun-dried tomatoes

Sun-dried tomatoes give the finished risotto a slightly smoky flavor and a reddish tint. But this ingredient can be replaced - with a fleshy tomato, a spoonful of tomato paste or tomato juice - to taste.

Ingredients:

• 0.3-0.35 kg of root celery;
• a glass of round rice;
• one sweet pepper;
• 0.15 kg of sun-dried tomatoes;
• 50 ml liquid oil;
• table salt to taste;
• a pinch of red pepper;
• a pinch of hops-suneli;
• 0.5 liters of boiling water.

How to cook

Rinse the celery. Cut off the skin. Cut the pulp into cubes. Peel, rinse and chop the sweet peppers.

Heat the oil in a saucepan. Add chopped vegetables to it. Fry over moderate heat. Add the chopped sun-dried tomatoes along with their sauce. Add salt, red pepper, suneli hops. Stir.

Add rice. Stir. Immediately pour boiling water over it. Once boiling, reduce heat to low. Close the lid. Let all the moisture evaporate. When this happens, you will have a ready-made vegetable risotto for the whole family.

There are many recipes for risotto. But the classic version is universal. In a general sense, all preparation comes down to several steps - sautéing vegetables, frying rice, adding liquid, stewing the ingredients until the grains swell. Knowing this concept, you can create any variation of risotto yourself. Bon appetit!

There is no classic risotto recipe. The constant components of this dish are rice and broth. But other ingredients may vary.

However, there are a few general rules for preparing risotto that need to be followed.

10 secrets to perfect risotto

1. For risotto, you need to choose round, starchy varieties of rice. The best varieties are considered to be Arborio, Carnaroli, Baldo and Vialone Nano. Sometimes manufacturers specifically indicate on rice packages that it is suitable for risotto.
2. At the beginning of cooking, onions are almost always fried. It should soften but not brown.
3. Add rice to the onion and fry it for 2-3 minutes, stirring constantly. The grains should be saturated with oil and become translucent.
4. Dry white wine is almost always added to risotto. It gives the dish a special aroma. But if you don't want to use alcohol, just replace it with broth.
5. Vegetable broth is also suitable for any risotto. Sometimes mushroom, fish or beef will be appropriate. In extreme cases, the broth can be replaced with water with bouillon cubes dissolved in it.
6. The broth must be hot, but not boiling.
7. The liquid must be added in parts - about one ladle at a time. The next portion is poured in after the previous one has evaporated. In this case, you need to stir the rice often and cook over low heat.
8. It takes approximately 20-25 minutes to cook the rice. The rice grains should remain slightly stiff, but the risotto itself should have a creamy consistency. If it turns out a little dry, add more broth.
9. The broth and Parmesan, which is almost always added to risotto, are quite salty. Therefore, you need to salt the finished dish carefully.
10. Once cooked, cover the risotto and let sit for 3-5 minutes. Serve hot.

Ingredients:

• 1 liter of chicken broth;
• 1 teaspoon saffron;
• 1 onion;
• 200 g rice;
• 100 ml dry white wine;
• 50 g parmesan;
• salt is optional.

Preparation

Heat the broth and add saffron to it. Heat olive oil and a tablespoon of butter in a saucepan. Fry finely chopped onion until soft.

Add rice to the onion and fry for a couple of minutes. Pour in the wine and stir until it is absorbed into the rice. Gradually pour in the saffron broth.

Add the remaining butter and grated cheese and mix the risotto well. Add salt if necessary.

Ingredients:

• 300 g mushrooms (champignons or porcini);
• 1 tablespoon olive oil;
• 2 tablespoons butter;
• 1 onion;
• 200 g rice;
• 50 ml dry white wine;
• 1 liter of chicken, mushroom or vegetable broth;
• 1 clove of garlic;
• several sprigs of parsley;
• 50 g parmesan;
• salt is optional.

Preparation

Cut the mushrooms into thin slices and place in a frying pan with heated olive oil. Fry until the mushrooms are browned.

Melt the butter in a saucepan. Add finely chopped onion and fry until soft. Add rice and cook, stirring, for a couple of minutes.

Pour wine into the saucepan. When it is absorbed into the rice, gradually pour in the hot broth. Then add chopped garlic, fried mushrooms, chopped parsley, grated Parmesan and salt and mix well.

Ingredients:

• 450 g chicken thighs without skin and bones;
• salt - to taste;
• 2 tablespoons olive oil;
• 1 onion;
• 3 cloves of garlic;
• 300 g rice;
• 200 ml dry white wine;
• 1 liter of chicken broth;
• 1 teaspoon grated lemon zest;
• 30 g parmesan;
• several sprigs of basil;
• a few sprigs of parsley.

Preparation

Season the chicken with salt and pepper. You can use other seasonings to suit your taste. Heat olive oil in a frying pan over medium heat. Add the chicken and fry for 4-5 minutes on each side until golden brown. Cool and cut into small pieces.

Melt butter in a saucepan and fry finely chopped onion until soft. Add chopped garlic and fry for another minute. Add rice to vegetables and lightly fry.

Pour wine and hot broth into the rice little by little. Then add lemon zest, grated Parmesan, chicken, some chopped herbs and salt (if necessary). Before serving, sprinkle the risotto with the remaining herbs.

Ingredients:

• 1 onion;
• 4 cloves of garlic;
• 200 g rice;
• 950 ml chicken broth;
• 350 ml dry white wine;
• 2 lemons;
• several sprigs of parsley;
• 1 teaspoon ground red pepper;
• 450 g peeled shrimp;
• salt - to taste;
• 100 g parmesan.

Preparation

Melt one tablespoon of butter in a saucepan. Cut the onion into small cubes and fry in oil until soft. Add one minced garlic clove and cook for a couple more minutes.

Add rice to vegetables and stir-fry for several minutes. Pour hot broth and 250 ml of wine into the saucepan in parts.

In another frying pan, melt the remaining butter. Add three crushed cloves of garlic, the juice of two lemons, some chopped parsley and red pepper and cook, stirring, for two minutes.

Place the shrimp in the pan, season with salt and fry over medium heat for 3-4 minutes. Pour in the remaining wine and bring to a boil.

Add the shrimp along with the sauce and grated Parmesan to the rice and mix well. Add salt if necessary. Before serving, sprinkle the risotto with chopped parsley.

Ingredients:

• 1 tablespoon butter;
• 1 onion;
• 250 g rice;
• 100 ml dry white wine;
• 1 liter of vegetable or fish broth;
• 250 g smoked mackerel;
• a few green onions;
• 100 g spinach;
• salt is optional.

Preparation

Melt the butter in a saucepan and fry the chopped onion in it. Add rice and fry for a couple of minutes.

Gradually pour wine and hot broth into rice. Then add the fish, cut into small pieces, chopped green onions and spinach and stir.

Cook a little longer until the spinach softens. Add salt to risotto if necessary.

Ingredients:

• 2 tablespoons butter;
• 1 onion;
• 100 g bacon;
• 1 bunch of fresh thyme;
• 400 g rice;
• 150 ml dry white wine;
• 1 liter of chicken or vegetable broth;
• 200 g frozen peas;
• salt - optional;
• ground black pepper - to taste;
• 100 g goat cheese;
• 75 g parmesan.

Preparation

Melt the butter in a saucepan. Add finely chopped onion, small pieces of bacon and thyme and cook for a few minutes until the onion softens. Add rice and fry lightly.

Gradually pour the wine and most of the hot broth into the rice. Add peas, remaining broth, salt and pepper. Remove the pan from the heat, add half the goat cheese and Parmesan and stir. Sprinkle the remaining cheeses over the risotto before serving.

Ingredients:

• 1 large eggplant;
• 800 g tomatoes;
• salt - to taste;
• a few sprigs of fresh thyme or ½ teaspoon of dried thyme;
• 1 onion;
• 1 clove of garlic;
• 250 g rice;
• 100 ml dry white wine;
• 1½ liters vegetable or chicken broth;
• ground black pepper - to taste;
• 30 g parmesan.

Preparation

Line a baking sheet with foil and brush with a spoonful of oil. Cut the eggplant in half lengthwise, make several cuts at the cut points and place the vegetables on a baking sheet. Bake at 230°C for about 20 minutes.

Cut the tomatoes and cooled eggplants into small cubes. Heat a tablespoon of oil in a frying pan, add vegetables and add salt and thyme. Cook, stirring, for 10–15 minutes until the tomatoes are soft.

Heat the remaining oil in a saucepan and fry the finely chopped onion. Add chopped garlic and cook for a couple more minutes. Then place the rice in a saucepan and lightly fry.

Pour wine over rice. When it has evaporated, add the vegetable mixture and stir. Gradually pour in the hot broth. Add pepper, grated Parmesan, salt if necessary and stir.

Ingredients:

• 1 onion;
• 1 clove of garlic;
• 2 celery stalks;
• 1 tablespoon butter;
• 1–2 teaspoons olive oil;
• 2 small zucchini;
• 800 ml vegetable broth;
• 1 bunch of basil;
• 300 g rice;
• 200 ml dry white wine;
• 250 g mozzarella;
• 40 g parmesan;
• salt - optional;
• ground black pepper - to taste;
• 1 red chili pepper.

Preparation

Cut the onion, garlic and celery into small cubes. Melt the butter in a saucepan over low heat. Add olive oil, chopped vegetables and some water. Cook, stirring, about 5 minutes until the vegetables soften.

Cut the zucchini lengthwise into quarters and cut each into small pieces. Heat the vegetable broth, add the basil stems, simmer for a few minutes and remove the stems. They are only needed for flavor.

Place rice in a saucepan, stir and fry for about a minute. Add the wine and cook, stirring, until the rice has absorbed it. Gradually pour in ⅔ of the broth, then add the zucchini and add the remaining broth in parts.

Remove risotto from heat. Add half the finely chopped basil leaves, mozzarella pieces, half the grated Parmesan, salt and pepper. Stir and leave covered for a couple of minutes.

Remove seeds from chili and cut into small pieces. Before serving, sprinkle the risotto with chili pepper, remaining basil leaves and grated cheese.

Ingredients:

• 1 kg pumpkin pulp;
• 1 bunch of fresh sage;
• 3 tablespoons olive oil;
• 3 tablespoons butter;
• 1 onion;
• 300 g rice;
• 100 ml dry white wine;
• 1½ liters vegetable broth;
• 50 g parmesan;
• salt is optional.

Preparation

Cut the pumpkin into small cubes. Chop half the sage leaves. Place the squash and chopped sage on a baking sheet, spoon over the oil and toss to combine. Bake for 30 minutes at 220°C until the pumpkin is soft.

Meanwhile, melt half the butter in a saucepan. Fry finely chopped onion until soft. Add rice and stir-fry for a few minutes. Gradually pour wine and hot broth into rice.

In another pan, heat the remaining olive oil, add the sage leaves and fry until slightly crisp. Place the sage on a paper towel to drain excess oil.

Puree half of the roasted pumpkin. Add pumpkin puree, remaining butter and grated Parmesan to the rice and mix thoroughly. Add salt if necessary. Before serving, garnish the risotto with pumpkin pieces and sage leaves.

Ingredients:

• 1 tablespoon butter;
• 1 onion;
• 120 g rice;
• 100 ml dry white wine;
• 500 ml vegetable broth;
• 300 g pears;
• 60 g blue cheese;
• 20 g parmesan;
• salt is optional.

Preparation

Melt butter in a saucepan and fry finely chopped onion. Add rice and fry for a few more minutes.

Gradually pour in the wine and most of the hot broth. Peel and seed the pears and cut into small pieces. Add the pears and remaining broth to the rice and cook until the fruit has softened.

Add the blue cheese pieces and grated Parmesan and mix thoroughly. Salt the risotto if necessary.