Risotto (risotto, ital., Literally can be translated as "small rice") - a dish very popular in Italy and other Western European countries.
Usually, roundworm rice is used to prepare the risotto. Sometimes it is pre-fried in vegetable oil (or butter, and sometimes on chicken fat). Then gradually, in the rice, pour boiling broth (meat, vegetable, mushroom or fish), or water and stew, stirring occasionally. At the end of the process, meat, mushrooms, seafood, dried fruits or vegetables are added to the finished rice. Sometimes sprinkle the finished dish with grated cheese "Parmesan" or "Pecorino", serve a variety of sauces for risotto. To understand how to cook risotto with vegetables correctly, you need to know the cooking time of vegetables and the time of rice preparation based on its grade, and then calculate the total time so that both rice is not digested and the vegetables are not left raw.
Risotto with vegetables is a wonderful light dish for a warm season. Also, it definitely will appeal to vegetarians of certain meanings.
Risotto Recipe with Vegetables
Ingredients:
- rice round-grain pure -200 g;
- onion - 1 pc .;
- pepper red - 1-2 pcs .;
- young string beans - 200 g;
- zucchini - 1 piece;
- vegetable oil - 4 tbsp;
- green parsley and basil - a few twigs;
For sauce:
- cheese "Parmesan" - 80 g;
- garlic - 3 cloves;
- butter natural - 30-40 g;
- black pepper powder;
- salt.
Preparation
In the saucepan, heat the vegetable oil over medium heat. Fry finely chopped onions. Add rice and chopped string beans, mix everything and fry, stirring, for another 5 minutes. We will pour about 450 g of hot water, add it slightly, mix it and bring it to a boil. Cover the lid and cook for 15-20 minutes, stirring occasionally, if necessary pouring water. After the specified time, add the sweet pepper, chopped with short straws, into the saucepan. We mix it, cover it with a lid and protrime it on low heat for another 10 minutes, stirring occasionally.
Prepare the sauce. We'll take a soft butter, pepper and paddle it, add grated cheese and garlic. We mix it. Just before serving, we season each portion of the ready-made risotto with sauce and shredded greens. Light light table wines can be served to this dish.
Risotto with vegetables and mushrooms
Ingredients:
- rice round grain pure - 200 g;
- onion - 1 pc .;
- carrots - 1 piece;
- pepper red - 1-2 pcs .;
- broccoli - 200 g;
- champignons or oyster mushrooms - 200 g;
- vegetable oil - 5 tbsp. spoons;
For sauce:
- cheese "Parmesan" - 90 g;
- garlic - 2-3 cloves;
- cream natural milk - 50 ml;
- black pepper powder;
- salt;
- green basil and parsley.
Preparation
Let's warm up a part of vegetable oil in a frying pan. Fry the chopped onions and carrots. Add the chopped mushrooms, lightly fry, reduce fire and protushim. Pure rice lightly fry on the remaining vegetable oil in the saucepan. Add the contents of the frying pan. We mix and drain 400 ml of water. We will extinguish, covering the lid and stirring occasionally, for 15-20 minutes. Now we connect the pepper cut into strips and the broccoli. We'll pour more water and cook until the softness of rice.
You can cook risotto with frozen vegetables- semi-finished products, which are easy to find in any supermarket. It is very convenient in the cold season and when you do not want to mess around. When using such mixtures, the process of cooking risotto is simplified as much as possible, and the result is quite satisfactory, because vegetables with a shock freeze almost do not lose their taste and useful properties.
Risotto with vegetables is a dish with low calorie content, so it can be recommended for diet.