Creamy risotto with diced vegetables and flax seeds
Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.
1 hour 50 min.
Easy
3 people
13 IngredientsLast modified on: February 21th 2011
For 3 people, you will need:
- 1
2 carrot - 2
2 turnips - 3
½ shallot - 4
½ onion - 5
2 tablespoons olive oil - 6
225 ml water - 7
½ chicken stock cube - 8 2 tablespoons olive oil
- 9
150 ml rice - 10
50 ml dry white wine - 11
½ bouquet garni - 12
50 ml liquid cream - 13
20 ml linseed
Change measures:
Times for this recipe
Preparation: 1 hour 5 min.
Cooking: 45 min.
All in all: 1 hour 50 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 - 15 min.
Peel, wash and cut into dice 2 carrot and 2 turnips.
Stage 3 - 2 min.
Heat 2 tablespoons olive oil in a large pan on moderate heat. When hot, add shallot, salt, pepper and cook for 1 or 2 minutes.
Stage 4 - 5 min.
Add diced vegetables, mix well, cover and cook for 4 to 5 minutes until vegetables are tender.
Tip them into a bowl.
Mix hot 225 ml water and ½ chicken stock cube to make a chicken stock.
Tip them into a bowl.
Mix hot 225 ml water and ½ chicken stock cube to make a chicken stock.
Stage 5 - 2 min.
Pour 2 tablespoons olive oil into the same pan, when oil is hot add onion, salt, pepper and cook for 1 to 2 minutes.
Stage 6 - 3 min.
Pour in 150 ml rice and stir with a wooden spoon or spatula, until rice is translucent (French chefs talk of "pearled" rice).
Stage 7 - 10 min.
Pour in 50 ml dry white wine, and stir continuously until all is absorbed by rice.
Stage 8 - 2 min.
Add ½ bouquet garni and 1/4 of chicken stock...
Stage 9 - 15 min.
...and stir continuously until it is all absorbed by rice.
Stage 10 - 30 min.
Do this 3 more again, until all chicken stock is used up, always stirring continuously.
It's a bit boring, but this is the secret of risotto, and that's the difference with other methods of cooking rice like riz pilaf for example.
It's a bit boring, but this is the secret of risotto, and that's the difference with other methods of cooking rice like riz pilaf for example.
Stage 11 - 2 min.
Then pour in 50 ml liquid cream and mix well.
Stage 12 - 5 min.
Discard bouquet-garni, add diced vegetables, mix well, turn down heat to low, and allow to heat through for a few minutes.
Stage 13 - 5 min.
Meanwhile, pour 20 ml linseed into a frying pan without fat, and cook for a few minutes while shaking the pan from time to time.
Flax seeds are done when the first ones jump like pop corn. At this point cover (otherwise you will lost most of them) and take off the heat.
Flax seeds are done when the first ones jump like pop corn. At this point cover (otherwise you will lost most of them) and take off the heat.
Stage 14 - 3 min.
Finish by adding flax seed, mix well, it's ready.
Serve by putting the pan in the centre table so that all the guests can serve themselves.
Note: Risotto can keep a little while covered on low heat, stirring from time to time.
Serve by putting the pan in the centre table so that all the guests can serve themselves.
Note: Risotto can keep a little while covered on low heat, stirring from time to time.
Remarks
Golden rule for risotto is: chicken stock volume = 1.5 X rice volume.
Normally you should use a special Italian risotto rice, the most suitable for this recipe, but if you don't have any, don't worry: use what you have.
Don't hesitate to use vegetables other than carrots and turnips. Some home tested suggestions: courgettes, fresh broad beans, green peas, mushrooms, ...
Normally you should use a special Italian risotto rice, the most suitable for this recipe, but if you don't have any, don't worry: use what you have.
Don't hesitate to use vegetables other than carrots and turnips. Some home tested suggestions: courgettes, fresh broad beans, green peas, mushrooms, ...
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 | 10 RDI=5 % | 80 RDI=8 % | 80 RDI=10 % | 1,130 RDI=60 % | 4,710 RDI: 60 % |
| Per 100 g | 1 RDI=0 % | 7 RDI=1 % | 7 RDI=1 % | 110 RDI=5 % | 440 RDI: 5 % |
| Per person | 4 RDI=2 % | 30 RDI=3 % | 30 RDI=4 % | 380 RDI=20 % | 1,570 RDI: 20 % |
How much will it cost?
- For 3 people : 2.15 €
- Per person : 0.75 €
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)
Water
Like these other recipes: Confit of carrots with bacon, Cornmeal baps for Anne, Fillet of beef in a rosemary crust, Raisin breads (pains aux raisins), Pitta bread, ... See them all 136
Rice
Like these other recipes: Pea risotto "Mantecare", Rice pudding with fruit and nuts, Indian rice pudding, Sesame rice, Creamy risotto with vegetables , ... See them all 21
Liquid cream
Like these other recipes: Polenta with spinach and soft-poached egg, Penne with Mushrooms, Sausage mushroom and cheese crumble, Scallops with sorrel and Noilly Prat, Creamy risotto with vegetables , ... See them all 170
Dry white wine
Like these other recipes: Quiche Bretonne, Sausage mushroom and cheese crumble, Savoury French toast, Mushrooms on toast, French style, Filet mignon with asparagus, ... See them all 68
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