Creamy risotto with vegetables


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...
397 K 4.6/5 (25 reviews)
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Last modified on: June 12th 2011
For 6 people, you will need:

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Times for this recipe
Preparation: 2 hours 35 min.
Cooking: 20 min.
All in all: 2 hours 55 min.
When should you start or finish this recipe?
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.
Creamy risotto with vegetables

Stage 2 - 10 min.
Creamy risotto with vegetables
Peel and slice 2 spring onions (scallions) thinly, including about 2 inches of green tops.

Stage 3 - 10 min.
Creamy risotto with vegetables
Wash quickly ¼ cauliflower under tap, then divide off small florets.

Stage 4 - 15 min.
Creamy risotto with vegetables
Peel and wash 2 carrots, cut into small sticks.

Stage 5 - 15 min.
Creamy risotto with vegetables
Peel and wash 3 turnips, cut into small sticks.

Stage 6 - 10 min.
Creamy risotto with vegetables
Prepare 2 courgettes, cut in small pieces.

Stage 7 - 10 min.
Creamy risotto with vegetables
Peel and wash 1 kohlrabi, cut into small sticks.

Stage 8 - 5 min.
Creamy risotto with vegetables
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).

Stage 9 - 2 min.
Creamy risotto with vegetables
Remove from stock, and cool in cold water.

Stage 10 - 30 min.
Creamy risotto with vegetables
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.

Stage 11 - 1 min.
Creamy risotto with vegetables
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.

Stage 12 - 5 min.
Creamy risotto with vegetables
Heat 6 tablespoons olive oil in a large pan on medium heat.

Stage 13 - 2 min.
Creamy risotto with vegetables
Add shallot and spring onions, salt and pepper, and cook for one minute or two.

Stage 14 - 1 min.
Creamy risotto with vegetables
Tip in 300 g rice all at once...

Stage 15 - 3 min.
Creamy risotto with vegetables
... and stir carefully for 2 or 3 minutes, until rice "pearls".

Stage 16
Creamy risotto with vegetables
To "pearl" rice means to cook gently in oil or butter until it becomes translucent.

Stage 17 - 5 min.
Creamy risotto with vegetables
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.

Stage 18 - 30 min.
Creamy risotto with vegetables
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.

Stage 19
Creamy risotto with vegetables
When all the stock is used but rice is still wet (a good risotto should never be dry)...

Stage 20 - 5 min.
Creamy risotto with vegetables
... add all the vegetables, and stir carefully.

Stage 21 - 1 min.
Creamy risotto with vegetables
Pour in 100 ml liquid cream.

Stage 22 - 3 min.
Creamy risotto with vegetables
Add 100 g Parmesan (Parmigiano Reggiano).

Stir again, check seasoning, and cook for 2 or 3 more minutes, just to heat the vegetables through.

Stage 23 - 5 min.
Creamy risotto with vegetables
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.
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 recipe70 RDI=30 %160 RDI=20 %160 RDI=20 %2,320 RDI=120 %9,700 RDI: 120 %
Per 100 g2 RDI=1 %6 RDI=1 %6 RDI=1 %90 RDI=4 %370 RDI: 4 %
Per person10 RDI=4 %30 RDI=2 %30 RDI=4 %390 RDI=20 %1,620 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, milk
How much will it cost?
  • For 6 people : $8.80
  • Per person : $1.50

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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.
This recipe uses (among others)
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