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...
334K 25 4.6
Last modified on: June 12th 2011
Keywords for this recipe:RisottoVegetablesDicesItalyBrothStockFor 18 people, you will need:
- 1
6 carrots - 2
6 courgettes - 3
¾ cauliflower - 4
3 kohlrabis - 5
6 spring onions (scallions) - 6
9 turnips - 7
900 g rice - 8
3 chicken stock cubes - 9
18 tablespoons olive oil - 10
3 glasses dry white wine - 11
300 ml liquid cream - 12
300 g Parmigiano reggiano (Parmesan) - 13
3 shallots - 14
salt - 15
pepper - 16
3 bunches basil (optional) - Total weight: 7,845 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 3 shallots finely.
Stage 2 - 10 min.
Peel and slice 6 spring onions (scallions) thinly, including about 2 inches of green tops.
Stage 3 - 10 min.
Wash quickly ¾ cauliflower under tap, then divide off small florets.
Stage 4 - 15 min.
Peel and wash 6 carrots, cut into small sticks.
Stage 5 - 15 min.
Peel and wash 9 turnips, cut into small sticks.
Stage 6 - 10 min.
Prepare 6 courgettes, cut in small pieces.
Stage 7 - 10 min.
Peel and wash 3 kohlrabis, 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 18 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 900 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 300 ml liquid cream.
Stage 22 - 3 min.
Add 300 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 |
| 6,887 Kcal or 28,834 Kj | 208 gr | 454 gr | 480 gr |
| 344 % | 80 % | 43 % | 73 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 88 Kcal or 368 Kj | 3 gr | 6 gr | 6 gr |
| 4 % | 1 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 383 Kcal or 1,604 Kj | 12 gr | 25 gr | 27 gr |
| 19 % | 4 % | 2 % | 4 % |
How much will it cost?
- For 18 people : 26.65 €
- Per person : 1.48 €
Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
 | Rice: You can check-out other recipes which use it, like for example: Mussels with arroz negro, Sushi, How to cook rice in rice-cooker, Chocolate rice pudding, Rice pudding (riz au lait), ... All |
 | Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Gnocchi alla romana, Pesto crackers, Scallops with green asparagus tips and parmesan, Leek and artichoke tart à la piémontaise, Seb's Italian-style aperitif slices, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Creamy spinach and potato gratin, Langoustine gratin, Crusty cockle tart, Filet mignon with asparagus, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Tomato feuilleté with pesto, Potato and two ham gratin, Pollack fillet baked with rice and vegetables., Baby broad beans and peas with rice and mascarpone , Pissaladière with puff pastry, ... All |
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