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Risotto with vegetables


Ingredients for making risotto with vegetables

  1. Arborio Rice 200 grams
  2. 1 medium onion
  3. 1 medium carrot
  4. Celery Root 50 grams
  5. 2 cloves medium sized garlic
  6. String beans 100 grams
  7. Large tomato 1 piece
  8. Parmesan cheese 50 grams
  9. Fresh parsley 2-3 branches
  10. Olive oil 3 tablespoons
  11. Salt to taste
  12. Ground black pepper to taste
  13. Hot vegetable broth or boiling water of 0.5 liters
  • Main ingredients: Beans, Carrots, Tomato, Cheese, Rice
  • Serving 4 servings
  • World CuisineItalian Cuisine

Inventory:

Cutting board, Knife, Bowl, Bowl - 4 pieces, Blender, Deep pan with lid, Wooden spatula, Cooker, Dishes for serving, Tablespoon, Saucer - 2 pieces

Cooking risotto with vegetables:

Step 1: prepare onions.


Using a knife, peel the onion from the husk and rinse thoroughly under running water. We spread the vegetable on a cutting board and finely chop into cubes. Shredded component is transferred to a free plate.

Step 2: prepare the celery root.


Using a knife, peel the celery root and rinse under running water. We lay out the component on a cutting board and cut it into small cubes. After - shredded root is transferred to a clean plate.

Step 3: prepare the carrots.


With a knife, peel the carrots and rinse thoroughly under running water. We spread the root crop on a cutting board and cut into cubes, which in size are slightly larger than celery pieces. Shredded vegetable is transferred to a clean plate.

Step 4: prepare the tomato.


We wash the tomato under running water and put it in a deep bowl. Fill the container with hot water so that it completely covers the vegetable. Leave it to blanch for 3-4 minutes. Then put the tomato on a cutting board, clean the skin with clean hands and, using a knife, cut the component into small cubes. Pieces are transferred back to the bowl, which is washed in advance slightly under running water.

Step 5: prepare the green beans.


Spread green beans in a clean plate and set aside to defrost to room temperature. But this is only if you are using a frozen component. After that, put the beans on a cutting board and use a knife to cut into pieces no more than 1.5-2 centimeters.

Step 6: prepare the parmesan cheese.


We spread the parmesan cheese on a cutting board and cut into several parts. This must be done in order to subsequently make this component easier to grind in a blender. We put the cheese pieces in a free saucer.

Step 7: prepare the garlic.


We spread the garlic on a cutting board and, slightly pressing on it with the handle of a knife, remove the husk. After that, we shift the peeled cloves into a clean saucer.

Step 8: prepare the parsley.


Wash parsley with running water, shake off excess liquid by weight and spread in a saucer with garlic.

Step 9: prepare a dry mixture of parsley, cheese and garlic.


Put parsley, garlic cloves and slices of cheese in a blender bowl. Grind all components at medium speed for 1-2 minutes to uniformity. We should get an almost dry mixture of a slightly greenish color, very fragrant.

Step 10: prepare the risotto with vegetables.


Pour olive oil into a pan and put it on medium heat. When the oil warms up well, make the fire less than average and pour the chopped onion into the container. From time to time, stirring with a wooden spatula, fry the vegetable until soft and transparent. Immediately after this, salt and pepper the onions to taste, and again mix everything.
Now add the chopped carrots, celery root and green beans to the pan. Mix everything with a spatula, cover the container with a lid and simmer the vegetables for 15 minutes.
After this time, remove the lid from the pan and add rice to the vegetables. Mix everything again and fry rice cereal for 3-5 minutes so that it absorbs oil and vegetable juice well.
Then pour vegetable broth or hot water into the pan, mix everything and bring to a boil. Immediately after that, cover the dish with a lid and cook until rice has completely absorbed the liquid.

When the cereal is almost cooked, open the lid from the pan and add chopped tomatoes to the bowl. Again, mix everything with improvised inventory, cover everything with a lid and continue to cook risotto for another 10 minutes. After this time, sprinkle the dish with a mixture of cheese, garlic and herbs, mix everything well with a spatula and immediately turn off the burner.

Everything, the risotto with vegetables is done!

Step 11: serve the risotto with vegetables.


Risotto with vegetables is a favorite dish of Italians, which in this country is often affectionately called "small rice". Risotto should be served hot to the dining table, therefore, without wasting time, put it with a tablespoon or a wooden spatula on a special plate and hurry to treat our households. In addition to rice with vegetables, any fried, boiled meat or fish, as well as a glass of dry red or white wine, is perfect.
Good appetite!

Recipe Tips:

- You can also add mushrooms to the risotto. In this case, it is best to use champignons or oyster mushrooms. In this case, grind the component into small pieces and cook them together with other vegetables.

- Instead of olive oil, you can use refined vegetable.

- For the preparation of risotto, you can also use rice of such a variety as vialone nano or carnaroli. The main thing is that it be round in shape and rich in starch.