It is impossible to imagine Italian cuisine without risotto - a rice dish prepared using a completely unique technology. Risotto is considered a self-sufficient dish, and although Italians often make it with chicken or seafood, it does not require any additions. Moreover, many people prefer risotto with vegetables - the lightest and healthiest. In order to taste this dish, you don’t have to go to Italy or splurge on visiting an Italian restaurant - if you know some of the intricacies, any housewife can prepare risotto with vegetables in her own kitchen.
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.
In a slow cooker
For this recipe, it is better to use Arborio rice, but if it is unavailable, you can replace it with similar varieties.
Composition of ingredients
To prepare risotto in a slow cooker, you need to take the following ingredients:
- 180 ml vinegar;
- 4 tsp. table salt;
- 1 tbsp. l. granulated sugar;
- 1 tbsp. l. dried basil;
- 1 tbsp. l. thyme;
- 600 g beef;
- 1 onion;
- 2 small zucchini;
- 1 red bell pepper;
- 1 tomato;
- 330 g Arborio rice;
- 830 ml water;
- 3 tbsp. l. sunflower oil.
Step-by-step cooking process
Risotto with vegetables (a step-by-step recipe with photos is presented below) is prepared in a slow cooker as follows:
- The first step is to rinse a piece of beef in cool water, dry it with napkins and cut it into small pieces.
- Place the beef in a bowl, add 180 ml of water, vinegar, half the salt, granulated sugar and dried basil and thyme. Mix all ingredients well with your hands and leave the meat to marinate for 20 - 25 minutes.
- In the meantime, you need to peel the onion, cut it into quarter rings and place it in a multicooker bowl, greasing it with sunflower oil. The onion must be fried in a slow cooker, setting the “Fry” mode until golden brown.
- Then you can peel the carrots with a vegetable peeler, cut them into circles, add them to the onions and continue frying for about 2 - 3 minutes.
- Now you can add meat to the vegetables and continue cooking until the pieces of beef appear golden. Bell peppers must be prepared by cutting out the seeds with partitions and cutting them into strips. The tomato needs to be chopped in the same way. Wash the zucchini in cold water and cut into small cubes. Place the vegetables with the meat, mix the ingredients thoroughly with a kitchen spatula and leave the ingredients to simmer for about 7 - 10 minutes.
- Next, you need to pour the remaining water into the bowl, add rice and add table salt. The ingredients should be mixed again, wait until the liquid boils and switch the multicooker to the “Rice porridge” mode for 25 minutes.
- After the time has passed, the dish can be divided into portions and served.
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.
With sun-dried tomatoes
The finished dish can be divided into portions of risotto and sprinkled with finely grated Parmesan cheese on each portion.
Preparation next.
Composition of ingredients
To prepare risotto with sun-dried tomatoes, you need to take the following ingredients:
- 1 tbsp. Arborio rice;
- 100 g sun-dried tomatoes;
- 15 g parsley;
- 2 tbsp. l. olive oils;
- 1 onion;
- 1 tsp. dried basil;
- 1 tsp. table salt;
- 1/4 tsp. freshly ground pepper;
- 60 ml dry white wine;
- 2.5 tbsp. vegetable broth;
- 100 g parmesan.
Step-by-step cooking process
Risotto with vegetables, a step-by-step recipe with photos supplemented with sun-dried tomatoes, is prepared as follows:
- First you need to cut the sun-dried tomatoes into medium pieces. The onion needs to be peeled and chopped into small cubes. Onion cubes should be fried in a frying pan with the addition of olive oil until transparent, then add rice to it, fry the ingredients for about 2 minutes and pour in the wine.
- Now you can set the heat to maximum and completely evaporate the liquid. Next, you need to divide the broth into 5 parts and pour it into the pan in portions, adding the next part when the previous one has evaporated. Before adding the last portion of broth, add table salt, dried basil, ground pepper to the rice and mix the ingredients thoroughly.
- Also, at the end of cooking the rice, you need to add parsley, chopped using a blender, along with sun-dried tomatoes and mix the ingredients again.
- Before serving, let the dish sit for 5 - 10 minutes.
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.
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Classic recipe
Classic risotto is made from rice, vegetable broth, bell pepper, garlic, cream, sherry and spices.
Preparation next.
Composition of ingredients
List of main components:
- 400 g rice;
- 1 bell pepper;
- 1.5 liters of vegetable broth;
- 1 onion;
- 4 garlic cloves;
- 100 ml cream;
- 100 g butter;
- 4 branches of thyme;
- 100 ml sherry;
- salt;
- ground black pepper.
Step-by-step cooking process
Risotto with vegetables (a step-by-step recipe with photos can be found in the article) is prepared as follows:
- First you need to peel the onion, rinse and chop into small cubes. Then you need to wash, peel the garlic and finely chop it using a kitchen knife or press it using a press.
- Next, melt half the butter in a deep frying pan, place chopped onion in it and fry it until transparent. Then you need to add finely chopped garlic to the onion and fry until golden.
- Then you need to pour the rice into the pan, mix thoroughly, pour in a little sherry and cook the ingredients in the wine until it evaporates, and then add the rest. Then add 1/3 of the broth to the pan and simmer the dish over moderate heat, adding the remaining broth if necessary and stirring constantly.
- Then you need to wash the bell pepper, peel it from the seeds along with the partitions and cut into thin strips.
- Now you need to heat another frying pan with the remaining butter, put the pepper strips in it and fry until soft. Fried soft peppers should be transferred to rice 10 minutes before. until it is ready, then pour in the cream, add spices, mix everything well and remove the pan from the heat. The finished dish is served on the table, garnished with thyme.
What can I add?
You can add chicken, beef or pork, cabbage, celery, carrots, canned corn, green peas, tomatoes, zucchini, pumpkin, champignons or wild mushrooms, green beans, beets, spinach, dried fruits, nuts and grated cheese to the risotto. The taste of the dish is also improved by adding apples, tangerines and lemons. Risotto is also complemented with squid, mussels, scallops, shrimp, oysters, canned tuna, salmon or other fish. Cream is replaced with sour cream.
How to serve a dish
The prepared risotto is served hot in portioned plates. Parsley, dill, basil and other herbs are used for decoration.
Useful tips
- 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;
- Parmesan cheese can be replaced with any other of the hard and semi-hard types; they melt well;
- 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;
- 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;
- 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!
Champignon risotto recipe
- Cooking time:
up to half an hour. - Number of servings:
2. - Kitchen utensils:
thick-bottomed frying pan, spatula, slicing board, knife, grater.
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Step-by-step preparation
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Risotto with mushrooms
Never made real risotto? Start with this recipe - simple and delicious.
2012-09-04T11:08:13.000Z
You can also prepare chicken risotto using ready-made seasonings.
