This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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...
400 K 4.6/5 (25 reviews)
2 hours 55 min.
Average
7.50 €
6 people
16 IngredientsLast 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 Parmesan (Parmigiano Reggiano) - 13
1 shallot - 14
salt - 15
pepper - 16
1 bunch Basil (optional) - Total weight: 2,605 grams
Times for this recipe
Preparation: 2 hours 35 min.
Cooking: 20 min.
All in all: 2 hours 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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 Parmesan (Parmigiano Reggiano).
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 160 RDI=20 % | 160 RDI=20 % | 2,320 RDI=120 % | 9,700 RDI: 120 % |
| Per 100 g | 2 RDI=1 % | 6 RDI=1 % | 6 RDI=1 % | 90 RDI=4 % | 370 RDI: 4 % |
| Per person | 10 RDI=4 % | 30 RDI=2 % | 30 RDI=4 % | 390 RDI=20 % | 1,620 RDI: 20 % |
How much will it cost?
- For 6 people : 7.50 €
- Per person : 1.25 €
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)
Rice
Like these other recipes: Curried prawn risotto, Pilau rice, Creamy risotto with diced vegetables and flax seeds, Sesame rice, Turmeric risotto, ... See them all 21
Liquid cream
Like these other recipes: Rabbit civet "à la normande", Pistachio ice cream, Crunchy blackcurrant and mascarpone cream verrine, Filet mignon with mustard and tarragon sauce, Crème de foie gras, ... See them all 170
Parmesan (Parmigiano Reggiano)
Like these other recipes: Green asparagus omelette, Spaghetti with tomatoes and pesto, Pesto, Leek and artichoke tart à la piémontaise, Spaghetti Carbonara, ... See them all 62
Olive oil
Like these other recipes: Shallot confit tart, Roasted leeks with pesto, Baked potatoes with poached egg and tuna sauce , Leek and Jerusalem artichoke soup, Avocado with Sautéed Prawns , ... See them all 536
Other recipes you may also like
Montbenoit's canapés
A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish. October 13th 2010289 K4.6 1 hour 45 min.
You should not beat egg yolks at high speed to start with
You should not start beating egg yolks and caster sugar at high speed, because this splashes drops of egg yolk against the sides of the bowl, which then go hard as they dry. February 21th 201199 K 24.5
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven. August 21th 2019396 K4 1 hour 20 min.
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes. September 2nd 2012306 K5 15 min.
Mussels marinière
This is the most classic way of preparing mussels, simple and delicious. September 4th 2011225 K5 1 hour 4 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.