Creamy risotto with vegetables
Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...
305K 24 4.5
Last modified on: June 12th 2011
Keywords for this recipe:RisottoVegetablesDicesItalyBrothStockFor 6 people, you will need:
- 0
2 carrots - 1
2 courgettes - 2
¼ cauliflower - 3
1 kohlrabi - 4
2 spring onions (scallions) - 5
3 turnips - 6
300 g rice - 7
1 chicken stock cube - 8
6 tablespoons olive oil - 9
1 glass dry white wine - 10
100 ml liquid cream - 11
100 g Parmigiano reggiano (Parmesan) - 12
1 shallot - 13
salt - 14
pepper - 15
1 bunch basil (optional) - Total weight: 2,615 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 2 hours 35 min. | 18 min. | 2 hours 53 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Peel and chop 1 shallot finely.
Stage 2 - 10 min.
Peel and slice 2 spring onions (scallions) thinly, including about 2 inches of green tops.
Stage 3 - 10 min.
Wash quickly ¼ cauliflower under tap, then divide off small florets.
Stage 4 - 15 min.
Peel and wash 2 carrots, cut into small sticks.
Stage 5 - 15 min.
Peel and wash 3 turnips, cut into small sticks.
Stage 6 - 10 min.
Prepare 2 courgettes, cut in small pieces.
Stage 7 - 10 min.
Peel and wash 1 kohlrabi, cut into small sticks.
Stage 8 - 5 min.
Boil a large pan of salted water, add a chicken stock cube.
When boiling, tip in kohlrabi, and cook until it's just tender (not overdone).
When boiling, tip in kohlrabi, and cook until it's just tender (not overdone).
Stage 9 - 2 min.
Remove from stock, and cool in cold water.
Stage 10 - 30 min.
When completely cool, drain carefully (tip: use a salad spinner for this).
Set aside.
Continue in the same way for all the other vegetables, one sort at a time, except for the shallot and spring onions.
Set aside.
Continue in the same way for all the other vegetables, one sort at a time, except for the shallot and spring onions.
Stage 11 - 1 min.
Take 950 ml of vegetables stock.
You can use the rest to cook other vegetables in another recipe, or pasta or rice. The result will be much tastier than with plain water.
You can use the rest to cook other vegetables in another recipe, or pasta or rice. The result will be much tastier than with plain water.
Stage 12 - 5 min.
Heat 6 tablespoons olive oil in a large pan on medium heat.
Stage 13 - 2 min.
Add shallot and spring onions, salt and pepper, and cook for one minute or two.
Stage 14 - 1 min.
Tip in 300 g rice all at once...
Stage 15 - 3 min.
... and stir carefully for 2 or 3 minutes, until rice "pearls".
Stage 16
To "pearl" rice means to cook gently in oil or butter until it becomes translucent.
Stage 17 - 5 min.
When rice is pearled, add the glass of dry white wine, and continue to stir until rice absorbs all the wine.
Turn heat down to low.
Turn heat down to low.
Stage 18 - 30 min.
Add some vegetable stock, and continue to mix until rice absorbs it all.
And so on, until you have used up all the stock.
That's the (tiring) secret of a good risotto, you must keep on stirring.
And so on, until you have used up all the stock.
That's the (tiring) secret of a good risotto, you must keep on stirring.
Stage 19
When all the stock is used but rice is still wet (a good risotto should never be dry)...
Stage 20 - 5 min.
... add all the vegetables, and stir carefully.
Stage 21 - 1 min.
Pour in 100 ml liquid cream.
Stage 22 - 3 min.
Add 100 g Parmigiano reggiano (Parmesan).
Stir again, check seasoning, and cook for 2 or 3 more minutes, just to heat the vegetables through.
Stir again, check seasoning, and cook for 2 or 3 more minutes, just to heat the vegetables through.
Stage 23 - 5 min.
Serve piping hot (heat serving plates), garnish with a basil leaf, a trickle of olive oil, and put out a bowl of Parmesan for guests who like to add it.
Remarks
This recipe is not very complicated, but there is a lot of work in preparing the vegetables, and you need to stir it constantly(or nearly) during cooking.
For a better appearence with spring onions, I suggest that you remove them from the pan as soon as they are cooked, then cook the rice alone and add them later with all the others vegetables. In that way they will keep their nice green color.
For a better appearence with spring onions, I suggest that you remove them from the pan as soon as they are cooked, then cook the rice alone and add them later with all the others vegetables. In that way they will keep their nice green color.
Keeping:
Several days in the fridge, in a closed jar.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,316 Kcal or 9,697 Kj | 68 gr | 151 gr | 160 gr |
| 116 % | 26 % | 14 % | 24 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 89 Kcal or 373 Kj | 3 gr | 6 gr | 6 gr |
| 4 % | 1 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 386 Kcal or 1,616 Kj | 11 gr | 25 gr | 27 gr |
| 19 % | 4 % | 2 % | 4 % |
How much will it cost?
- For 6 people : 8.88 €
- Per person : 1.48 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Rice: You can check-out other recipes which use it, like for example: Canadian rice pudding, Rice pudding with fruit and nuts, Sushi, Curried prawn risotto, Turmeric risotto, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Eggs "en cocotte" with spinach, Framboisier, Maroilles cheese quiche, Parisian-style chocolate custard tart, Toffee apple upside-down cake, ... All |
| Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Cashew-nut and Parmesan biscuits, Gnocchi alla romana, Spaghetti with mussels and basil, Cashew-nut and Parmesan biscuits, Potimarron and Parmesan tart, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Spring veal sauté , Scallop and leek pancakes, Potato wallets, Rabbit with mustard, Stuffed artichokes au gratin, ... All |
Other recipes you may also like
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.530K 24.3 2 hours 34 min.
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.220K3.8 5 min.
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.477K4.5 1 hour 4 min.
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.196K4.8 27 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-08-01)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question