1,509 easy and fully explained recipes, with +66K photos and 78 videos

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.

262 K 1× 4.2/5 (21 reviews)

1 hour 50 min. difficulté

Easy

4.30 €

18 people

13 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (480×) I made it (399×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 18 people, you will need:

1 9 carrots
2 9 turnips
3 3 shallots
4 3 onions
5 12 tablespoons olive oil
6 1 litre 350 ml water
7 3 chicken stock cubes
8 12 tablespoons olive oil
9 900 ml rice
10 300 ml dry white wine
11 3 bouquets garni
12 300 ml liquid cream
13 120 g linseed
Total weight: 4,845 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

Peel, wash and cut into dice 9 carrots and 9 turnips.

Stage 2 - 10 min.

Prepare 3 onions and 3 shallots.

Stage 3 - 2 min.

Heat 12 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 1 litre 350 ml water and 3 chicken stock cubes to make a chicken stock.

Stage 5 - 2 min.

Pour 12 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 900 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 300 ml dry white wine, and stir continuously until all is absorbed by rice.

Stage 8 - 2 min.

Add 3 bouquets 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.

Stage 11 - 2 min.

Then pour in 300 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 120 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.

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	50 RDI=20 %	270 RDI=30 %	410 RDI=60 %	4,980 RDI=250 %	20,850 RDI: 250 %
Per 100 g	1 RDI=0 %	5 RDI=1 %	8 RDI=1 %	100 RDI=5 %	430 RDI: 5 %
Per person	2 RDI=1 %	20 RDI=1 %	20 RDI=3 %	280 RDI=10 %	1,160 RDI: 10 %

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 18 people : 8.10 €
Per person : 0.45 €

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)

Other recipes you may also like

Leavened bread

It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
May 23^th 20171.22 M 23.8 6 hours 30 min.

Pitta bread

This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
January 8^th 2025532 K 14.5 2 hours 50 min.

Chocolate rolls (petits pains)

Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
October 30^th 2021446 K4.6 5 hours 30 min.

Special small breads

When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
October 13^th 2010394 K4 6 hours 30 min.

Pizza dough

Pizza dough is a lind of bread dough with olive oil, which make it softer.
July 14^th 2025514 K4.6 12 hours 60 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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

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.