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Risotto with vegetables

Risotto with vegetables

I boiled the peas and beans in boiling water for 3 minutes, then strained them and put them in a bowl with cold water and ice for a few minutes (keep the colors alive and stop cooking them), then strain them. new.


In a bowl, I mixed the juice in which the vegetables were boiled with chicken soup and kept it warm over low heat. I washed the rice and strained it.

It's ... from now on we have to pay full attention to it (that is, sit next to the bowl in which we prepare the risotto).

Heat a tablespoon of olive oil with half a cube of butter, simmer the green onion, carrot and celery until soft. I added rice and wine. I left them on the fire until the liquid dropped by half.

From this moment, turn on the heat and add a pinch of hot soup and stir slowly. After the liquid is absorbed, gradually add a pinch of soup, stirring constantly. The whole operation should take about 8 minutes. The mixture should be creamy and not all the soup will be needed.


I added the boiled vegetables, stirring slowly, then incorporated the remaining butter and parsley leaves. Salt and pepper.

I made the waffles with cheese by melting small piles of grated cheese in a Teflon pan. Leave it on the fire until the edges are browned and the holes appear through the melted cheese. I took the pan off the heat and with a spatula I gently peeled them and placed them on baking paper to cool.

The risotto is served with grated cheese and garnished with waffles. And delicious !!


Risotto with vegetables

ingredients
100 g frozen peas, 5-6 fresh, sliced ​​mushrooms, 1 large carrot, diced, 600 ml chicken or vegetable stock (or soup prepared from diced concentrate), 2 tablespoons butter, 1/2 lemon, grated juice and peel from, 2 tablespoons Riso Scotti rice oil, 2 teaspoons curry, 1 small onion, finely chopped, 2 cloves garlic, finely chopped, 200 g rice for risotto from Riso Scotti, 120 ml white wine , dry, salt, black pepper, freshly ground, 60 g Parmesan cheese, grated, fresh dill leaves, for decoration

Difficulty: low | Time: 40 min


Risotto with vegetables

ingredients
100 g frozen peas, 5-6 fresh, sliced ​​mushrooms, 1 large carrot, diced, 600 ml chicken or vegetable stock (or soup prepared from diced concentrate), 2 tablespoons butter, 1/2 lemon, grated juice and peel from, 2 tablespoons Riso Scotti rice oil, 2 teaspoons curry, 1 small onion, finely chopped, 2 cloves garlic, finely chopped, 200 g rice for risotto from Riso Scotti, 120 ml white wine , dry, salt, black pepper, freshly ground, 60 g Parmesan cheese, grated, fresh dill leaves, for decoration

Difficulty: low | Time: 40 min


Risotto with vegetables

500 g rice for risotto
1.5 & # 8211 1.75 l hot soup
1 glass of white wine (or soup)
50 ml olive oil
1 white onion, finely chopped
1 medium carrot, cleaned, finely chopped
vegetables: dried peas (1 cup, boiled in water for about 30 minutes) broccoli (small bouquets, steamed should remain crispy, green when too boiled turns brown) 2 zucchini, diced, steamed
2-3 tablespoons of unsalted butter (for fasting recipe use olive oil or margarine)
a handful of parsley
salt pepper

Heat the oil in a wok. Cook the onion and carrot until the onion is soft, without burning.

Add the risotto rice. Stir until the rice grain becomes transparent, with a matte point inside (about 3 minutes).

Quench the rice with a little white wine or soup. From this moment, pour a soup polish and stir until the soup is absorbed by the rice.

Continue this process for about 18 & # 8211 20 minutes, until the rice grows and acquires the appearance of a creamy risotto. Add the rest of the pre-prepared vegetables, in my case broccoli, peas and zucchini, another 1 & # 8211 2 tablespoons of the soup and mix well for about 5 minutes, until everything is heated.

Add the butter (or olive oil / margarine for the fasting recipe), mix and pour everything into a bowl. Sprinkle with parsley. Serve hot.


Risotto with vegetables

500 g rice for risotto
1.5 & # 8211 1.75 l hot soup
1 glass of white wine (or soup)
50 ml olive oil
1 white onion, finely chopped
1 medium carrot, cleaned, finely chopped
vegetables: dried peas (1 cup, boiled in water for about 30 minutes) broccoli (small bouquets, steamed should remain crispy, green when too boiled turns brown) 2 zucchini, diced, steamed
2-3 tablespoons unsalted butter (for fasting recipe use olive oil or margarine)
a handful of parsley
salt pepper

Heat the oil in a wok. Cook the onion and carrot until the onion is soft, without burning.

Add the risotto rice. Stir until the rice grain becomes transparent, with a matte point inside (about 3 minutes).

Quench the rice with a little white wine or soup. From this moment, pour a soup polish and stir until the soup is absorbed by the rice.

Continue this process for about 18 & # 8211 20 minutes, until the rice grows and takes on the appearance of a creamy risotto. Add the rest of the pre-prepared vegetables, in my case broccoli, peas and zucchini, another 1 & # 8211 2 tablespoons of the soup and mix well for about 5 minutes, until everything is heated.

Add the butter (or olive oil / margarine for the fasting recipe), mix and pour everything into a bowl. Sprinkle with parsley. Serve hot.