How to make a risotto? a veggie one please!?

Question

I have seen on tv when chef's make risotto's and they look lovely. Can anyone tell me a recipe and how to make a vegetarian one please, with vegetables in too. Thanks.

Answer 1

veggie-risotto

2 cups vegetarian chicken-like or veggie stock
4 cups water
1-2 cloves garlic, minced
1 medium onion, diced smallish
1 small bulb fennel, diced smallish
1 1/2 cups arborio rice
3/4 cup dry white wine (optional)
8 oz mushrooms, coarsely chopped
2 tbs chopped fresh oregano
2 tbs chopped fresh sage
salt and pepper to taste

Combine stock and water in a pot and bring to a boil, then turn down to barely simmering. While it is warming up, chop your veggies. Saute onion, fennel and garlic using either wine or stock to keep them from sticking, until softened in a large nonstick skillet over medium low heat. Add rice and wine. Stir a bit to coat the rice. Once the mixture dries out add 1/2 cup broth and stir. When the it starts to dry out again add another 1/2 cup of broth and stir. Keep this pattern up - you don't have to stir constantly, but you do need to do it about every 1-2 minutes. Keep adding broth as needed to keep it from sticking. After about 10-15 minutes add the mushrooms and herbs.
Keep stirring and adding stock another 5-10 minutes checking the rice to see if it is done. If you run out of stock before the rice is done, just add hot water as needed. Mine usually takes 25-30 minutes.
Season w/ salt an pepper as desired. If you do the dairy thing, top with parmesan cheese.

Answer 2

Vegetarian Risotto with Zucchini Recipe

This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

Ingredients
about 3 cups vegetable stock
2 teaspoons olive oil
1/3 cup diced onions
1 teaspoon minced garlic
1 cup Arborio rice
1/2 cup freshly grated Parmesan cheese
salt to taste
freshly ground black pepper
2 small zucchini, cut into 1/2" disks

Cooking Instructions
1. Heat the stock in a saucepan and keep hot over low heat.
2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook for 2 to 3 minutes, until it turns translucent. Add the zucchini and cook until it becomes golden brown, about 10 minutes.
3. Add the rice to the onion mixture, stir and turn the heat to low. Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
4. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
5. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.
6. Divide the risotto into serving dishes and sprinkle with the remaining cheese.


Nutrition Facts
Serving size: about 1/2 cup
Calories 307
Total Fat 7 g
Saturated Fat 3 g
Protein 10 g
Total Carbohydrate 50 g
Dietary Fiber 2 g
Sodium 586 mg
Percent Calories from Fat 20%
Percent Calories from Protein 14%
Percent Calories from Carbohydrate 66%

Answer 3

tried and tested by myself this is lovely

vegetarian risotto

Canola oil
2 finely diced yellow onions
1 heaping tablespoon minced garlic
1 pound arborio rice
1/2 cup white wine
32 to 48 ounces hot vegetable stock
Salt and black pepper to taste

In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning.

Answer 4

SQUASH RISOTTO

Ingredients for 2

1 small squash - I think mine was a butternut - not sure they were all mixed
in together and I don't know which is which
1 3/4 cups 10 minute brown rice
2 cups mixed frozen veg
1 veggy stock cube (Or whatever your favorite rice flavouring is).
Liquid (about 2 cups)
seasoning - pepper and chinese 5 spice

Peel the squash and cut into lumps about 1nch cubes. Put them under the
broiler to toast.
Boil the rice with liquid and flavoring
Heat up a large fry pan and scold the mixed veg on it with no liquid.
When the squash is browned to your taste put it in the microwave with a couple
of spoons of water and zap until tender - mine took about 4.5 mins.
While the squash is zapping mix the now cooked rice in with the mixed veg.
Stir in whatever seasoning you feel like using.
it should now be on a low heat - just to keep everything warm.
When the squash is done toss it in and mix it up - and serve.
Salt or soy sauce or whatever to taste.
it took about 15-20 mins to do - I did spend some time figuring out exactly
what I should do with the squash - like did I eat the rind or what! I there
an easy way opr peeling one ?

Answer 5

Vegetable Risotto Recipe

2 cups broccoli florets
1 cup zucchini, finely chopped
1 cup yellow squash, finely chopped
1 cup red bell pepper, finely chopped
2 1/2 cups reduced salt chicken broth
1 teaspoon extra virgin olive oil
2 tablespoons onion, finely chopped
1/2 cup short grain rice
1/4 cup dry white wine
1/3 cup fresh Parmesan cheese, grated
Steam broccoli, zucchini, squash and bell pepper until crisp-tender. Rinse with cold water. Place broth in a small saucepan and bring to a simmer and keep hot.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, reduce heat and cook until onions are tender. Add rice and stir to coat with oil, then add wine and cook until wine is absorbed. Add 1/2 cup hot broth and cook and stir until broth is absorbed. Continue adding broth 1/2 cup at a time until broth is gone. Remove from heat and stir in parmesan cheese.

Makes 6 servings
Serving Size: 6 ounces

Nutrients per serving:
Calories: 136
Total fat: 2 grams
Saturated fat: 1 gram
Cholesterol: 3 mg
Sodium: 307 mg
Carbohydrate: 19 grams
Protein: 9 grams
Dietary fiber: 2 grams

Hope that helps.

Answer 6

Microwave Risotto

* 1 oz margarine
* 6 oz risotto (short grain) rice
* 2 tbsp olive oil
* 1 lb veg (leek, mushroom, red pepper...) chopped
* 1 onion, peeled and chopped
* salt and pepper to taste
* 3 garlic cloves, peeled and chopped
* 1 1/2 pints (American) or 1 1/4 pints (British) boiling water

Put margarine and oil in deep, microwave safe casserole (keep casserole uncovered and microwave on full power throughout).
Microwave for 2 mins.
Add onion and garlic, stir to coat in butter and oil, and cook for 4 mins.
Add rice, stir and cook for 4 mins.
Pour in boiling water.
Cook for 9 mins (this is a good point to start stir frying the veg).
Stir well, then cook for 9 more mins. remove from oven.
Leave risotto to stand uncovered for 5 more mins to let rice absorb all liquid.
Add to stir fry, season and serve.

SQUASH RISOTTO

Ingredients for 2

1 small squash -
1 3/4 cups 10 minute brown rice
2 cups mixed frozen veg
1 veggy stock cube (Or whatever your favorite rice flavouring is).
Liquid (about 2 cups)
seasoning - pepper and chinese 5 spice

Peel the squash and cut into lumps about 1nch cubes. Put them under the broiler to toast. Boil the rice with liquid and flavoring
Heat up a large fry pan and scold the mixed veg on it with no liquid. When the squash is browned to your taste put it in the microwave with a couple of spoons of water and zap until tender - mine took about 4.5 mins. While the squash is zapping mix the now cooked rice in with the mixed veg. Stir in whatever seasoning you feel like using. it should now be on a low heat - just to keep everything warm. When the squash is done toss it in and mix it up - and serve. Salt or soy sauce or whatever to taste.

Answer 7

Here is a link to 32 different risotto recipes

http://recipes.epicurean.com/desc_results.jsp?title=Risotto

Answer 8

http://www.newitalianrecipes.com/risotto.html