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...
242,4464.9/5 for 10 ratings
Last modified on: June 12th 2011
For 6 people, you will need:
- 1
2 carrots - 2
2 courgettes - 3
¼ cauliflower - 4
1 kohlrabi - 5
2 spring onions (scallions) - 6
3 turnips - 7
300 g rice - 8
1 chicken stock cube - 9
6 tablespoons olive oil - 10
1 glass dry white wine - 11
100 ml liquid cream - 12
100 g Parmigiano reggiano (Parmesan) - 13
1 shallot - 14
salt - 15
pepper - 16
1 bunch basil (optional) - Total weight: 2,615 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 2 hours 35 min. | 18 min. | 2 hours 53 min. |
Keeping:
Several days in the fridge, in a closed jar.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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.
Nutritional information
How much will it cost?
- For 6 people : 8.88 €
- Per person : 1.48 €
Source
Home made.More recipes?
This recipe uses (among others) | Rice: You can check-out other recipes which use it, like for example: How to cook rice in rice-cooker, Sushi, Rice pudding (riz au lait), Crispy spinach rolls, Mussels with arroz negro, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, Creamy risotto with diced vegetables and flax seeds, Salmon with sorrel, Sauce Normande (for fish), Apricot blancmange, ... All |
| Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Tagliatelle and courgette spaghetti, carbonara style, Tomato tatin, Potimarron and Parmesan tart, Crispy rolls with chicken and leek, Curried prawn risotto, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Scallops with crunchy vegetables and wine sabayon, Rolls of fish in smoked ham, Mixed seed grissini, Chinese style chicken, Celeriac and mushroom gratin, ... All |
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