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...
392 K 4.6/5 (25 reviews)
2 hours 55 min.
Average
3 people
16 IngredientsLast modified on: June 12th 2011
For 3 people, you will need:
- 1
1 carrot - 2
1 courgette - 3
0.125 cauliflower - 4
½ kohlrabi - 5
1 spring onion (scallion) - 6
2 turnips - 7
5.7 oz rice - 8
½ chicken stock cube - 9
3 tablespoons olive oil - 10
½ glass dry white wine - 11
1.8 oz liquid cream - 12
1.8 oz Parmesan (Parmigiano Reggiano) - 13
½ shallot - 14
salt - 15
pepper - 16
½ bunch Basil (optional)
Change measures:
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 ½ shallot finely.
Stage 2 - 10 min.
Peel and slice 1 spring onion (scallion) thinly, including about 2 inches of green tops.
Stage 3 - 10 min.
Wash quickly 0.125 cauliflower under tap, then divide off small florets.
Stage 4 - 15 min.
Peel and wash 1 carrot, cut into small sticks.
Stage 5 - 15 min.
Peel and wash 2 turnips, cut into small sticks.
Stage 7 - 10 min.
Peel and wash ½ 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 3 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 5.7 oz 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 1.8 oz liquid cream.
Stage 22 - 3 min.
Add 1.8 oz 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 | 30 RDI=10 % | 80 RDI=7 % | 80 RDI=10 % | 1,160 RDI=60 % | 4,850 RDI: 60 % |
| 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 3 people : 3.75 €
- 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: Indian rice pudding, Sesame rice, Mussels with arroz negro, Canadian rice pudding, Curried prawn risotto, ... See them all 21
Parmesan (Parmigiano Reggiano)
Like these other recipes: Gratin of purple artichokes, Spinach and chick peas "à la milanaise", Pistachio and spinach pesto, Turnip leaf pesto, Spaghetti with mussels and basil, ... See them all 59
Liquid cream
Like these other recipes: Endive and beer soup, Far Normandy-Brittany, Breton style shellfish and vegetable soup, Little vanilla, clementine and chestnut verrines, Eton mess, ... See them all 170
Olive oil
Like these other recipes: Thin endive tart, Carrot-top pesto, Cheese tart, Scallops with fondue of leeks, Maroilles cheese quiche, ... See them all 527
Other recipes you may also like
Chicken breasts with tarragon
Chicken breasts are slowly cooked in a frying pan, then the sauce is made in the same pan with dry white wine, chicken stock and tarragon, and served with sauté (pan-fried) potatoes.February 21th 2011317 K 15 1 hour 40 min.
Crispy smoked salmon and herb rolls
This recipe is for rolls of brik or filo pastry with a filling of smoked salmon, eggs, herbs and mustard. These are cut into sections before being cooked in the oven.February 26th 201573 K4.1 50 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024513 K4.6 1 hour 60 min.
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.December 31th 2013261 K4 1 hour 35 min.
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.February 21th 2011275 K5 12 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.