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Risotto with vegetables

Risotto with vegetables

Washed, cleaned vegetables are cut according to preference. I cut it into cubes, I cut the onion and the green garlic smaller (also with the greens). In a frying pan pour the olive oil and put the onion and garlic and leave for 1 minute until soft. Then add the carrot, pepper and peas. Shake the pan 2-3 times, then add the washed rice. Season with salt and pepper and pour the soup. Bring to the boil until reduced.

It is served hot, but it is very good and cold. I sprinkled chopped green onions on top.


Mushroom risotto & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of risotto with mushrooms is one of the only rice dishes my brother eats, so it was the first dish that came to my mind when I received the Arctic challenge to participate in their campaign, & # 8222Departs with love & # 8221 . In this campaign, I will cook for my loved ones three delicious and easy to prepare recipes. This mushroom risotto is extremely easy to prepare, it is tasty and it is made very quickly. I know that risotto can be intimidating and that it is believed to be a complicated and enduring dish.

The truth is that if you get organized, prepare your ingredients in advance, the recipe is extremely easy. In the recipe for risotto with mushrooms, the most important is rice. You must use special rice for risotto, arborio or carnaroli. These two types of rice are excellent for risotto because they will give the preparation a creamy consistency, the grain remaining whole. Another important thing about risotto is the continuous mixing. Simply put a pinch of soup over the hardened rice together with the onion and mix until the soup evaporates almost completely.

For the first round of liquid, the classic recipe requires a glass of white wine. I did not add wine and put the soup directly. When the soup has evaporated, add another soup polish. We continue to mix and add the soup until the rice is cooked and the risotto is creamy. The rice must remain lean inside, so a little crunchy, and the consistency of the preparation must be light and creamy, so not as in pilau. The whole process takes about 15-20 minutes. At the end, add a cube of butter and a good handful of Parmesan cheese to the risotto and let it sit for a few minutes.

Before serving, we can add a soup polish to correct the consistency. Parmesan can easily thicken the risotto. And because we talked about risotto with mushrooms, in this recipe we used fresh mushrooms of two kinds, white and brown mushrooms, but you can put any kind of mushrooms you want, even wild mushrooms or dried mushrooms to moisturize before. I don't think I need to tell you that this risotto was a real success and that my brother enjoyed its wonderful taste. For another absolutely wonderful Italian recipe, I invite you to try it the baby hunter. Good and easy to prepare!


If you have a craving for a risotto, then this is the best and healthiest solution, so do not hesitate to try it.

INGREDIENT:

400 g organic risotto with peas and red lentils & # 8211 bought from BioMania
200 ml white wine
1-1.2 l apa
1 teaspoon salt
1 large onion
50 g butter
80 g parmesan race
3 tablespoons oil

Saute finely chopped onion in hot oil. Then put the rice to fry for a maximum of one minute.

Extinguish with wine and let the alcohol evaporate. Gradually add a pinch of water and mix.

We put the next portion of water after it was first absorbed, and so on. It is one of the conditions for preparing a good risotto: the liquid is absorbed a little, completely, but we do not let it dry. Season with salt and pepper. The whole operation will take about 30 minutes. If you find it too hard, you can cook a little longer, for a maximum of 5 minutes, so that the rice is al dente, not very soft like the one in pilaf. Turn off the heat, add the butter and grated Parmesan cheese, mix well until they melt and homogenize the composition.

Serve with chopped green parsley as such, or as a garnish, immediately after cooking.
Good appetite!


Rice with Vegetables (Risotto with Vegetables)

The recipe I want to present to you is a delicious, simple and accessible one in every season: rice with vegetables or risotto con verdure.

We start by preparing the vegetables: we wash them, clean them, cut them naturally - onion, small rings, diced pepper, diced carrot or put on a small grater.

In a larger saucepan (the rice increases its volume considerably, even 4-5 times), heat the onion (only the white part), add the pepper, the grated carrot and leave it to lightly fried.

Add the rice, cook for another 2-3 minutes and start adding the hot soup gradually. We also put the green onion rings and cover. Let the liquid be absorbed, then add another measure and so on until you finish the soup or until the beans are cooked al dente, just like the pasta. Add salt, pepper to taste and finely chopped fresh parsley leaves.

For a full taste, add grated Parmesan cheese, tomato sauce or anything you think combines better with such a goodness.
Of course, it works and simple. or with a glass of white wine, dry and light.

Good appetite!
or
Bon appetit!
* The amount of liquid can be halved and replaced with white wine which will give the rice a special aroma and taste.

An old saying goes that the basis of any cuisine in this world is Greek cuisine. Thus, Italian cuisine has evolved over the centuries with Byzantine, Jewish, Oriental influences, and later, with the discovery of the New World, a series of changes took place with the introduction of vegetables (potatoes, peppers, tomatoes and corn).

The main feature of Italian cuisine is extreme simplicity. Many recipes were created by grandparents, not by chefs, so they are very easy to make at home.

Risotto is a typical dish for Italian cuisine, but it is mainly consumed in the northern part of the country. The main feature is the maintenance of the starch on the grains (the rice is not washed), which means that during cooking the grains are bound by a creamy alloy. There are different details of the execution of the recipe (addition of ingredients that have undergone or not a cooking process - vegetables, sauces, cheeses), but what they have in common is that the rice must be cooked in a constantly humid environment (gradually add liquid , leaving the necessary time for absorption).


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 hot 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 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.


Rice with Vegetables (Risotto With Vegetables)

The recipe I want to present to you is a delicious, simple and accessible one in every season: rice with vegetables or risotto con verdure.

We start by preparing the vegetables: we wash them, clean them, cut them naturally - small onion rings, diced peppers, diced carrots or put on a small grater.

In a larger saucepan (the rice increases its volume considerably, even 4-5 times), heat the onion (only the white part), add the pepper, the grated carrot and leave it to lightly fried.

Add the rice, cook for another 2-3 minutes and start adding the hot soup gradually. We also put the green onion rings and cover. Let the liquid be absorbed, then add another measure and so on until you finish the soup or until the beans are cooked al dente, just like the pasta. Add salt, pepper to taste and finely chopped fresh parsley leaves.

For a full taste, add grated Parmesan cheese, tomato sauce or anything you think combines better with such a goodness.
Of course, it works and simple. or with a glass of white wine, dry and light.

Good appetite!
or
Bon appetit!
* The amount of liquid can be halved and replaced with white wine which will give the rice a special aroma and taste.

An old saying goes that the basis of any cuisine in this world is Greek cuisine. Thus, Italian cuisine has evolved over the centuries with Byzantine, Jewish, Oriental influences, and later, with the discovery of the New World, a series of changes took place with the introduction of vegetables (potatoes, peppers, tomatoes and corn).

The main feature of Italian cuisine is extreme simplicity. Many recipes were created by grandparents, not by chefs, so they are very easy to make at home.

Risotto is a typical dish for Italian cuisine, but it is mainly consumed in the northern part of the country. The main feature is the maintenance of the starch on the grains (the rice is not washed), which means that during cooking the grains are bound by a creamy alloy. There are different details of the execution of the recipe (addition of ingredients that have undergone or not a cooking process - vegetables, sauces, cheeses), but what they have in common is that the rice must be cooked in a constantly humid environment (gradually add liquid , leaving the necessary time for absorption).


Rice with Vegetables (Risotto With Vegetables)

The recipe I want to present to you is a delicious, simple and accessible one in every season: rice with vegetables or risotto con verdure.

We start by preparing the vegetables: we wash them, clean them, cut them naturally - onion, small rings, diced pepper, diced carrot or put on a small grater.

In a larger saucepan (the rice increases its volume considerably, even 4-5 times), heat the onion (only the white part), add the pepper, the grated carrot and leave it to lightly fried.

Add the rice, cook for another 2-3 minutes and start adding the hot soup gradually. We also put the green onion rings and cover. Let the liquid be absorbed, then add another measure and so on until you finish the soup or until the beans are cooked al dente, just like the pasta. Add salt, pepper to taste and finely chopped fresh parsley leaves.

For a full taste, add grated Parmesan cheese, tomato sauce or anything you think combines better with such a goodness.
Of course, it works and simple. or with a glass of white wine, dry and light.

Good appetite!
or
Bon appetit!
* The amount of liquid can be halved and replaced with white wine which will give the rice a special aroma and taste.

An old saying goes that the basis of any cuisine in this world is Greek cuisine. Thus, Italian cuisine has evolved over the centuries with Byzantine, Jewish, Oriental influences, and later, with the discovery of the New World, a series of changes took place with the introduction of vegetables (potatoes, peppers, tomatoes and corn).

The main feature of Italian cuisine is extreme simplicity. Many recipes were created by grandparents, not by chefs, so they are very easy to make at home.

Risotto is a typical dish for Italian cuisine, but it is mainly consumed in the northern part of the country. The main feature is the maintenance of the starch on the grains (the rice is not washed), which means that during cooking the grains are bound by a creamy alloy. There are different details of the execution of the recipe (addition of ingredients that have undergone or not a cooking process - vegetables, sauces, cheeses), but what they have in common is that the rice must be cooked in a constantly humid environment (gradually add liquid , leaving the necessary time for absorption).


Rice with Vegetables (Risotto with Vegetables)

The recipe I want to present to you is a delicious, simple and accessible one in every season: rice with vegetables or risotto con verdure.

We start by preparing the vegetables: we wash them, clean them, cut them naturally - small onion rings, diced peppers, diced carrots or put on a small grater.

In a larger saucepan (the rice increases its volume considerably, even 4-5 times), heat the onion (only the white part), add the pepper, the grated carrot and leave it to lightly fried.

Add the rice, cook for another 2-3 minutes and start adding the hot soup gradually. We also put the green onion rings and cover. Let the liquid be absorbed, then add another measure and so on until you finish the soup or until the beans are cooked al dente, just like the pasta. Add salt, pepper to taste and finely chopped fresh parsley leaves.

For a full taste, add grated Parmesan cheese, tomato sauce or anything you think combines better with such a goodness.
Of course, it works and simple. or with a glass of white wine, dry and light.

Good appetite!
or
Bon appetit!
* The amount of liquid can be halved and replaced with white wine which will give the rice a special aroma and taste.

An old saying goes that the basis of any cuisine in this world is Greek cuisine. Thus, Italian cuisine has evolved over the centuries with Byzantine, Jewish, Oriental influences, and later, with the discovery of the New World, a series of changes took place with the introduction of vegetables (potatoes, peppers, tomatoes and corn).

The main feature of Italian cuisine is extreme simplicity. Many recipes were created by grandparents, not by chefs, so they are very easy to make at home.

Risotto is a typical dish for Italian cuisine, but it is mainly consumed in the northern part of the country. The main feature is the maintenance of the starch on the grains (the rice is not washed), which means that during cooking the grains are bound by a creamy alloy. There are different details of the execution of the recipe (addition of ingredients that have undergone or not a cooking process - vegetables, sauces, cheeses), but what they have in common is that the rice must be cooked in a constantly humid environment (gradually add liquid , leaving the necessary time for absorption).


ORGANIC RISOTTO WITH VEGETABLES

If you have a craving for a risotto, then this is the best and healthiest solution, so do not hesitate to try it.

INGREDIENT:

400 g organic risotto with peas and red lentils & # 8211 bought from BioMania
200 ml white wine
1-1.2 l apa
1 teaspoon salt
1 large onion
50 g butter
80 g parmesan race
3 tablespoons oil

Saute finely chopped onion in hot oil. Then put the rice to fry for a maximum of one minute.

Extinguish with wine and let the alcohol evaporate. Gradually add a pinch of water and mix.

We put the next portion of water after it was first absorbed, and so on. It is one of the conditions for preparing a good risotto: the liquid is absorbed a little, completely, but we do not let it dry. Season with salt and pepper. The whole operation will take about 30 minutes. If you find it too hard, you can cook a little longer, for a maximum of 5 minutes, so that the rice is al dente, not very soft like the one in pilaf. Turn off the heat, add the butter and grated Parmesan cheese, mix well until they melt and homogenize the composition.

Serve with chopped green parsley as such, or as a garnish, immediately after cooking.
Good appetite!


Mushroom risotto & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of risotto with mushrooms is one of the only rice dishes my brother eats, so it was the first dish that came to my mind when I received the Arctic challenge to participate in their campaign, & # 8222Departs with love & # 8221 . In this campaign, I will cook for my loved ones three delicious and easy to prepare recipes. This mushroom risotto is extremely easy to prepare, it is tasty and it is made very quickly. I know that risotto can be intimidating and that it is believed to be a complicated and enduring dish.

The truth is that if you get organized, prepare your ingredients in advance, the recipe is extremely easy. In the recipe for risotto with mushrooms, the most important is rice. You must use special rice for risotto, arborio or carnaroli. These two types of rice are excellent for risotto because they will give the preparation a creamy consistency, the grain remaining whole. Another important thing about risotto is the continuous mixing. Simply put a pinch of soup over the hardened rice together with the onion and mix until the soup evaporates almost completely.

For the first round of liquid, the classic recipe requires a glass of white wine. I did not add wine and put the soup directly. When the soup has evaporated, add another soup polish. We continue to mix and add the soup until the rice is cooked and the risotto is creamy. The rice must remain lean inside, so a little crunchy, and the consistency of the preparation must be light and creamy, so not as in pilau. The whole process takes about 15-20 minutes. At the end, add a cube of butter and a good handful of Parmesan cheese to the risotto and let it sit for a few minutes.

Before serving, we can add a soup polish to correct the consistency. Parmesan can easily thicken the risotto. And because we talked about risotto with mushrooms, in this recipe we used fresh mushrooms of two kinds, white and brown mushrooms, but you can put any kind of mushrooms you want, even wild mushrooms or dried mushrooms to moisturize before. I don't think I need to tell you that this risotto was a real success and that my brother enjoyed its wonderful taste. For another absolutely wonderful Italian recipe, I invite you to try it the baby hunter. Good and easy to prepare!


Risotto with corn and vegetables & # 8211 quick recipe

I cooked many times risotto. Each time, I tried to respect two things:

  • First: to use a variety of rice (Arborio, Carnarolo) that is suitable for such a thing
  • Second: not to repeat myself. So I make it with nettles, mushrooms, peas, spinach, leeks, gorgonzola, seafood, in various combinations. For details, a click here clarifies you, and the next click takes you to the desired preparation.

On the other hand, I've used it in cooking frozen rice mixed with various: Mexican rice, Hawaiian rice, and there would have been other nations. It is prepared quickly, it is not pretentious for cooking, and the quick freezing makes the accompanying vegetables keep their nutritional qualities, color and appearance of freshness almost intact. Another advantage is that it must not be thawed before cooking. So out of the freezer, straight into the pan.

When I bought this rice with corn and assorted vegetables, I had in mind a simple, light garnish that would have gone with a steak on the tray. Initially I said that I would strictly follow the manufacturer's cooking instructions, but along the way I twisted. I said that if I put only butter in the pan, I will sprinkle all the walls of the kitchen barely painted (I should have, because I was banned from cooking for an indefinite period), so I used butter mixed with oil (know that you can use and sunflower oil, not necessarily the ones I indicated below).

I had some more mutant peppers: it looks like hot peppers, but they are sweet, they have no seeds, and after almost a month of sitting either on the balcony or in the fridge, it looks as if they have just been picked from the garden. I said I should capitalize on them too.

And when the rice was boiled and the vegetables intensely colored, the idea came to me risotto. With another slice of butter and some grated Padano ready, I fixed it.

You get about two portions, and if you use it as a garnish for some meat, it's enough for 3-4 people.

What do you need?

  • 1 bag (400 g) rice with vegetables and corn (frozen)
  • 1-2 tablespoons olive oil or grape seed
  • 30 + 30 g butter (ie half at the beginning, half at the end)
  • 2 sweet, small and fat peppers (optional - comes out and without)
  • 1 cup (200 mL) water or soup (vegetable, beef, chicken)
  • ½ teaspoon black pepper with lemon
  • 30 - 40 g of Grana Padano hard cheese given through a grater (if you don't have / can't find it, replace it with Parmesan or Pecorino Romano - not all diners will notice the difference).

How do you proceed?

In a large wok or skillet, heat the oil and half the amount of butter (30 g).

When the butter has melted, add the contents of the bag of rice with vegetables, without thawing it beforehand. Let thaw in the pan over high heat for 5 to 7 minutes, stirring.

Meanwhile, wash the peppers, remove their tails and cut them into small pieces, then add them to the pan and cook for another 2 minutes.

Extinguish the contents of the pan with water (or soup - preferably a "real" soup and not from Maggi, Knorr, Delikat, Vegeta cubes, etc.), turn the heat to low and cover the pan with a lid.

Bring to a simmer, stirring occasionally, for 15 to 17 minutes. Eventually you can taste to see if the rice is cooked.

Season with black pepper and lemon (in this case no salt is needed, the "pepper" already contains 30% salt!) And mix.

Add the rest of the butter and mix vigorously until it melts and is incorporated into the risotto.

Add the grated hard cheese and stir until incorporated. Set the pan aside on the flame, cover with a lid and let it rest for 2 minutes, after which the risotto is ready to serve. Either as such or as a gasket.

For example, next to a pork neck crafted slowly and long in the oven tray, along with a glass of Beaujolais Nouveau.