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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.

266 K 1× 4.2/5 (21 reviews)

1 hour 50 min. difficulté

Easy

4.30 €

6 people

13 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (525×) I made it (434×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 6 people, you will need:

1 3 carrots
2 3 turnips
3 1 shallot
4 1 onion
5 4 tablespoons olive oil
6 450 g water
7 1 chicken stock cube
8 4 tablespoons olive oil
9 278 g rice
10 100 g dry white wine
11 1 bouquet garni
12 100 g liquid cream
13 40 g linseed
Total weight: 2,140 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 hour 5 min.

Cooking: 45 min.

All in all: 1 hour 50 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 - 15 min.

Creamy risotto with diced vegetables and flax seeds : Stage 1

Peel, wash and cut into dice 3 carrots and 3 turnips.

Stage 2 - 10 min.

Creamy risotto with diced vegetables and flax seeds : Stage 2

Prepare 1 onion and 1 shallot.

Stage 3 - 2 min.

Creamy risotto with diced vegetables and flax seeds : Stage 3

Heat 4 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.

Creamy risotto with diced vegetables and flax seeds : Stage 4

Add diced vegetables, mix well, cover and cook for 4 to 5 minutes until vegetables are tender.

Tip them into a bowl.

Mix hot 450 g water and 1 chicken stock cube to make a chicken stock.

Stage 5 - 2 min.

Creamy risotto with diced vegetables and flax seeds : Stage 5

Pour 4 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.

Creamy risotto with diced vegetables and flax seeds : Stage 6

Pour in 278 g rice and stir with a wooden spoon or spatula, until rice is translucent (French chefs talk of "pearled" rice).

Stage 7 - 10 min.

Creamy risotto with diced vegetables and flax seeds : Stage 7

Pour in 100 g dry white wine, and stir continuously until all is absorbed by rice.

Stage 8 - 2 min.

Creamy risotto with diced vegetables and flax seeds : Stage 8

Add 1 bouquet garni and 1/4 of chicken stock...

Stage 9 - 15 min.

Creamy risotto with diced vegetables and flax seeds : Stage 9

...and stir continuously until it is all absorbed by rice.

Stage 10 - 30 min.

Creamy risotto with diced vegetables and flax seeds : Stage 10

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.

Stage 11 - 2 min.

Creamy risotto with diced vegetables and flax seeds : Stage 11

Then pour in 100 g liquid cream and mix well.

Stage 12 - 5 min.

Creamy risotto with diced vegetables and flax seeds : Stage 12

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.

Creamy risotto with diced vegetables and flax seeds : Stage 13

Meanwhile, pour 40 g 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.

Stage 14 - 3 min.

Creamy risotto with diced vegetables and flax seeds : Stage 14

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.

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, ...

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 %	160 RDI=20 %	170 RDI=30 %	2,250 RDI=110 %	9,430 RDI: 110 %
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 %

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, Celery, milk

How much will it cost?

For 6 people : 4.30 €
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.

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The 1 comment already posted on this recipe

What an interesting Risotto, JH I love the melody of vegetables with the flax. Thank you so much for sharing...
Posted by Louise october 7^th 2009 at 22:16 n° 1

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