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Creamy risotto with diced vegetables and flax seeds

Creamy risotto with diced vegetables and flax seeds
Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.
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 Miscellanous
  Pasta and rice
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Creamy risotto with vegetables

For 6 people, you will need:



Nutritional information:

Whole recipe
Calories
2244
112%
Proteins
26g
10%
Carbohydrates
160g
15%
Fats
167g
25%
 Per 100 g 
Calories
105
5%
Proteins
1g
<1%
Carbohydrates
7g
1%
Fats
8g
1%
 Per person 
Calories
374
19%
Proteins
4g
2%
Carbohydrates
26g
3%
Fats
27g
4%
TrafficRating
  • Already noted 3 times
  • Average note : 1.0/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 1 hour 5 min.
Cooking : 44 min.
Start to finish : 1 hour 49 min.
Preservation : Several days in the fridge, in a closed jar.


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How much will it cost?

 For 6 people : 6.22 €
 Per person  : 1.04 €

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 Note : These prices are only approximate. Read more...



Step by step recipe:


1
Peel, wash and cut into dice 3 carrots and 3 turnips.
Creamy risotto with diced vegetables and flax seeds : Photo of step #1
2
Creamy risotto with diced vegetables and flax seeds : Photo of step #2
3
Heat 4 tablespoons olive oil in a large pan on moderate heat. When hot, add shallot, salt, pepper and cook for 1 or 2 minutes.
Creamy risotto with diced vegetables and flax seeds : Photo of step #3
4
Add diced vegetables, mix well, cover and cook for 4 to 5 minutes until vegetables are tender.

Tip them into a bowl.

Mix hot 450 ml water and 1 chicken stock cube to make a chicken stock.

Creamy risotto with diced vegetables and flax seeds : Photo of step #4
5
Pour 4 tablespoons olive oil into the same pan, when oil is hot add onion, salt, pepper and cook for 1 to 2 minutes.
Creamy risotto with diced vegetables and flax seeds : Photo of step #5
6
Pour in 300 ml rice and stir with a wooden spoon or spatula, until rice is translucent (French chefs talk of "pearled" rice).
Creamy risotto with diced vegetables and flax seeds : Photo of step #6
7
Pour in 100 ml dry white wine, and stir continuously until all is absorbed by rice.
Creamy risotto with diced vegetables and flax seeds : Photo of step #7
8
Add 1 Bouquet garni and 1/4 of chicken stock...
Creamy risotto with diced vegetables and flax seeds : Photo of step #8
9
...and stir continuously until it is all absorbed by rice.
Creamy risotto with diced vegetables and flax seeds : Photo of step #9
10
Do this 3 more again, until all chicken stock is used up, always stirring continuously.

It's a bit boring, but this is the secret of risotto, and that's the difference with other methods of cooking rice like riz pilaf for example.

Creamy risotto with diced vegetables and flax seeds : Photo of step #10
11
Then pour in 100 ml liquid cream and mix well.
Creamy risotto with diced vegetables and flax seeds : Photo of step #11
12
Discard bouquet-garni, add diced vegetables, mix well, turn down heat to low, and allow to heat through for a few minutes.
Creamy risotto with diced vegetables and flax seeds : Photo of step #12
13
Meanwhile, pour 40 g linseed into a frying pan without fat, and cook for a few minutes while shaking the pan from time to time.

Flax seeds are done when the first ones jump like pop corn. At this point cover (otherwise you will lost most of them) and take off the heat.

Creamy risotto with diced vegetables and flax seeds : Photo of step #13
14
Finish by adding flax seed, mix well, it's ready.

Serve by putting the pan in the centre table so that all the guests can serve themselves.

Note: Risotto can keep a little while covered on low heat, stirring from time to time.

Creamy risotto with diced vegetables and flax seeds : Photo of step #14

Remarks:

Golden rule for risotto is: chicken stock volume = 1.5 X rice volume.

Normally you should use a special Italian risotto rice, the most suitable for this recipe, but if you don't have any, don't worry: use what you have.

Don't hesitate to use vegetables other than carrots and turnips. Some home tested suggestions: courgettes, fresh broad beans, green peas, mushrooms, ...

Source:

Home made.

Last modified on: February 21th 2011

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Your comments or questions on this recipe:

- - -

What an interesting Risotto, JH I love the melody of vegetables with the flax. Thank you so much for sharing...

Comment #1 posted on october 7th 2009 at 22:16 by Louise.


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