Risotto with vegetables - classic recipe

Risotto is an incredibly tasty, delicate and satisfying dish of Italian cuisine. Let's consider with you the original recipes for the preparation of this dish.

Classic recipe risotto with vegetables

Ingredients:

• olive oil - 3 tbsp. spoons;
• zucchini - 1 piece;
• rice - 1 item;
• cauliflower - 1 pc .;
• cream - 3 tbsp. spoons;
• spice;
• greenery.

Preparation

Rice is well washed, dried and put into a frying pan with vegetable oil. Lightly fry it, stirring constantly, and then add zucchini, diced. We disassemble cabbage on inflorescences and boil in salted water. In the pan, slowly pour water and season with spices. Then spread cabbage, cover with a lid and take a risotto for 15 minutes under the lid. 5 minutes before the preparedness of the dish, pour in the cream and throw the crushed fresh herbs. Gently stir everything and serve the food hot.

Risotto Recipe with Vegetables

Ingredients:

• rice - 300 g;
• chicken broth - 2 l;
• fresh champignons - 300 g;
• butter - 100 g;
• dry white wine - 100 ml;
• bulb - 1 piece;
• carrots - 1 piece;
• garlic - 1 clove;
• grated paprika - to taste;
• spice;
• olive oil ;
• cheese - 100 g.

Preparation

And here's another way how to cook risotto with vegetables. Champignons are processed, shredded slices and fry them on vegetable oil for several minutes, adding spices and paprika. The bulb is cleaned, shredded, and the carrot is crushed with a blender. In a small frying pan, melt a piece of butter and passeruchuem ray to transparency. Then add carrots and a squeezed garlic clove. Stew vegetables for 5 minutes, and then spread the contents to the mushrooms and pour rice. Thoroughly mix everything and cook until all the oil has absorbed. After that, pour in the wine and when it evaporates, introduce a little hot broth. Cook the risotto for 25 minutes on medium heat, and before serving, sprinkle the dish with grated cheese and stir intensively.

Classic recipe risotto in multivark

Ingredients:

• rice - 2 items;
• vegetable oil - to taste;
• tomato - 1 pc .;
• spice;
• water - 3 items;
• carrots - 1 piece;
• frozen vegetables - 300 g.

Preparation

For cooking risotto with vegetables, turn on the multivark and put on the "Hot" mode for 15 minutes. Then pour a little oil in the bowl and throw spices. After that, spread the grated carrots and frozen vegetables. Close the lid of the device and cook for 10 minutes. After that add the washed rice and tomato, diced. We cook another 5 minutes, and then pour in water and add salt to taste. Mix the risotto with the vegetables and cook in the multivarquet in the "Rice" mode until ready.

Classic Italian risotto recipe

Ingredients:

• broth chicken - 1 l;
• olive oil - 2 tbsp. spoons;
• carrots - 2 pieces;
• asparagus - 300 g;
• chick peas - 175 g;
• bulb - 1 piece;
• rice - 375 g;
• white dry wine - 125 g;
• cheese - 60 g;
• spice.

Preparation

In the saucepan, boil the chicken broth. In a frying pan warm up a little olive oil, throw peeled, chopped carrot, and stew it. Then add asparagus, sweet peas and season with spices. Fry vegetables 3 minutes, and then remove from the fire and put the vegetable mass in a bowl. In the same frying pan we crush the chopped onion, throw the rice and cook over low heat, stirring. Now pour in the wine and evaporate it, and then add half a glass of chicken broth and cook until the rice completely absorbs it. If necessary, add broth in small portions. When the risotto is ready, spread the vegetables, mix and sprinkle with grated cheese.