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...
381 K 4.6/5 (25 reviews)
2 hours 55 min.
Average
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
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 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=20 % | 160 RDI=10 % | 160 RDI=20 % | 2,320 RDI=90 % | 9,700 RDI: 90 % |
| Per 100 g | 2 RDI=1 % | 6 RDI=0 % | 6 RDI=1 % | 90 RDI=3 % | 370 RDI: 3 % |
| Per person | 10 RDI=3 % | 30 RDI=2 % | 30 RDI=3 % | 390 RDI=10 % | 1,620 RDI: 10 % |
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: Koulibiak in pie dish, Chantilly rice pudding, Rice pudding with chestnuts and poached pears, Crispy spinach rolls, Indian rice pudding, ... See them all 21
Parmesan (Parmigiano Reggiano)
Like these other recipes: Penne with purple artichokes, Brussels sprout salad, Carrot-top pesto, Special Parmesan baguettes, Curried prawn risotto, ... See them all 54
Liquid cream
Like these other recipes: Apricot blancmange, Stuffed pumpkin gratin, Apple Batter Puddings, Panna cotta, Mushrooms on toast, French style, ... See them all 165
Olive oil
Like these other recipes: Italian style gratin, Stuffed artichokes au gratin, Courgette tart with mint, Express chilli con carne, Two-olive ciabatta, ... See them all 511
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