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.
247K 4.2/5 based on 21 reviews
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Last modified on: February 21th 2011

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For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
1 hour 5 min.44 min.1 hour 49 min.
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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
Whole recipe
Energetic valueProteins CarbohydratesFats
2,258 Kcal or 9,454 Kj27 gr163 gr167 gr
113 %10 %15 %25 %
Per 100 g
Energetic valueProteins CarbohydratesFats
106 Kcal or 444 Kj1 gr8 gr8 gr
5 %<1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
376 Kcal or 1,574 Kj5 gr27 gr28 gr
19 %2 %3 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Sulfites, Celery, Milk
How much will it cost?
  • For 6 people : 4.28 €
  • Per person : 0.71 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Quince and apple compote, How to fry eggs well, Peanut rolls, Leek and Jerusalem artichoke soup, Steak burger topped with egg, ... All
RiceRice: You can check-out other recipes which use it, like for example: Turmeric risotto, Indian rice pudding, Morel risotto with Vin Jaune and Mont d'Or, Paella, Crispy spinach rolls, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: The strange gratin, Pistachio ice cream, Creamy artichokes, Eggs en Cocotte à la Française, Eggs with green asparagus and Parmesan cheese, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Pork chops in the oven, Beurre blanc sauce, Turmeric risotto, Potatoes with prawns, Spring veal sauté , ... All
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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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