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.
254 K 4.2/5 (21 reviews)
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Last modified on: February 21th 2011
For 6 people, you will need:

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Times for this recipe
Preparation: 1 hour 5 min.
Cooking: 45 min.
All in all: 1 hour 50 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 15 min.
Creamy risotto with diced vegetables and flax seeds
Peel, wash and cut into dice 3 carrots and 3 turnips.

Stage 2 - 10 min.
Creamy risotto with diced vegetables and flax seeds

Stage 3 - 2 min.
Creamy risotto with diced vegetables and flax seeds
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.

Stage 4 - 5 min.
Creamy risotto with diced vegetables and flax seeds
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.

Stage 5 - 2 min.
Creamy risotto with diced vegetables and flax seeds
Pour 4 tablespoons olive oil into the same pan, when oil is hot add onion, salt, pepper and cook for 1 to 2 minutes.

Stage 6 - 3 min.
Creamy risotto with diced vegetables and flax seeds
Pour in 300 ml rice and stir with a wooden spoon or spatula, until rice is translucent (French chefs talk of "pearled" rice).

Stage 7 - 10 min.
Creamy risotto with diced vegetables and flax seeds
Pour in 100 ml dry white wine, and stir continuously until all is absorbed by rice.

Stage 8 - 2 min.
Creamy risotto with diced vegetables and flax seeds
Add 1 bouquet garni and 1/4 of chicken stock...

Stage 9 - 15 min.
Creamy risotto with diced vegetables and flax seeds
...and stir continuously until it is all absorbed by rice.

Stage 10 - 30 min.
Creamy risotto with diced vegetables and flax seeds
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.

Stage 11 - 2 min.
Creamy risotto with diced vegetables and flax seeds
Then pour in 100 ml liquid cream and mix well.

Stage 12 - 5 min.
Creamy risotto with diced vegetables and flax seeds
Discard bouquet-garni, add diced vegetables, mix well, turn down heat to low, and allow to heat through for a few minutes.

Stage 13 - 5 min.
Creamy risotto with diced vegetables and flax seeds
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.

Stage 14 - 3 min.
Creamy risotto with diced vegetables and flax seeds
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.
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, ...
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %160 RDI=20 %170 RDI=30 %2,250 RDI=110 %9,430 RDI: 110 %
Per 100 g1 RDI=0 %7 RDI=1 %7 RDI=1 %110 RDI=5 %440 RDI: 5 %
Per person4 RDI=2 %30 RDI=3 %30 RDI=4 %380 RDI=20 %1,570 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Celery, Milk
How much will it cost?
  • For 6 people : 4.30 €
  • Per person : 0.75 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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The 1 comment already posted on this recipe
  • What an interesting Risotto, JH I love the melody of vegetables with the flax. Thank you so much for sharing...
    Posted by Louise october 7th 2009 at 22:16 n° 1
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