How to make a risotto, a vegetable one?

Question

Just want to know how to make a vegetable risotto, im on a budget so cant afford all those flashy ingredients so just a basic risotto recipie will be great. Also can you give me a variation too, one for a meat risotto as im a veggie but also have meat eaters in the house too.

Answer 1

Risotto with Tomatoes, Olives, Smoked Mozzarella
1 tablespoon butter or olive oil
1 cup thinly sliced leeks or finely chopped onions
1 1/2 teaspoons Italian herb blend
1/4 teaspoon crushed red pepper flakes, or to taste
1 1/2 cups arborio rice
1/2 cup dry white wine
1 can (15-ounce) diced tomatoes, or plum tomatoes, coarsely chopped, with liquid
2 1/2 cups chicken or vegetable broth
1/2 cup pitted Kalamata or other Mediterranean black olives, pitted and halved
6 ounces smoked mozzarella, shredded
1/2 cup Sicilian or other good quality green olives, pitted and coarsely chopped
1 cup loosely packed fresh parsley leaves
Salt to taste

Heat the butter in pressure cooker over medium-high heat. When it begins to foam, add the leeks, herbs, and crushed red pepper and cook, stirring frequently, for 1 minute. Stir in the rice and coat it with the butter. Add the wine and cook over high heat, stirring, until it evaporates, about 1 minute. Add the tomatoes, broth and black olives.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 4 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow any excess steam to escape.

Boil over medium-high heat, stirring constantly, until the rice is tender but still chewy and the risotto loses most of its soupiness and becomes creamy and thick, 3 to 4 minutes. Turn off the heat and stir in the smoked mozzarella, green olives, parsley, and salt, if needed. Continue to stir just until the mozzarella has softened and the parsley becomes limp, about 30 seconds. Serve in large shallow bowls.

Mushroom Risotto with Peas
8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Risotto with Vegetables
1 tablespoon olive oil
1 onion, diced
Salt
1 cup carnaroli rice
1 cup white wine
2 cups vegetable stock or chicken stock
6 ounces zucchini, diced
6 ounces red bell pepper, diced
6 ounces yellow bell pepper, diced
1 tomato, diced
Garnish:
Fresh basil
Cherry tomatoes
Using a heavy sauce pot, heat the olive oil and saute the onions until translucent, approximately 2 to 3 minutes. Season with salt.
Add the rice and toast for another minute. Add the white wine and vegetable stock and stir until a creamy consistency. Allow rice to cook for 15 minutes until rich and creamy.
Once rice is cooked, add the zucchini, peppers, and tomato and mix well.
To serve, place on large platter and garnish with basil leaves and cherry tomatoes.

Bacon and Onion Risotto
1/4 stick butter
4 oz. bacon, chopped
1 large onion, chopped
2 cups Vialone nano rice (or Carnaroli or Arborio)
2/3 cup full-bodied dry red wine
4 cups rich meat stock
Generous 1/2 cup freshly grated Parmesan
Black pepper

Melt the butter in a large pan and cook the bacon and onion until the onion starts to color. Add the rice, stir around the pan for 5 minutes and pour on the wine. Let it evaporate then start adding the boiling stock a ladle at a time, waiting for the liquid to be absorbed before stirring in more. After 15 to 20 minutes the risotto will be cooked al dente. Remove from the heat and stir in the Parmesan and freshly ground black pepper. Serve at once.

Answer 2

Hi there! Well I have to say the classic risotto is allways vegeterian, so I don't think you should worry to much about your meat eater mates. You can always say that is a traditional, fine Italian recipie. This is "radicchio risotto" for four people:
INGREDIENTS: 1 radicchio, 400gr of parboiled rise, 100 gr of Parmesan (if you can't afford it, any other tasty cheese to grate will do), 1 spring onion, olive oil, 1 tea spoon of butter.
In a big pot you put the sliced spring onion with a spoon of oliv oil, a spoon of water and a teaspoon of sea solt. Put it to low fire untill the onion does get soft, if the water evaporates before the onion gets soft feel free to add some more. While the onion fries you start cutting half of your radicchio in thin small pieces. Once the onion is done you add your cutted radicchio and give it five minutes to soft down a little bit (it doesn't matter if is still a bit crunchy). Straight away add your rise and mix it, being carfull that it does not stick to the pot, add another spoon of salt. Keep mixing, adding a little hot water to the mixture, the water has to cover the rise but be carfull not to add to much. Keep mixing and add water when needed untill the risotto is ready. Before serving, when the rise is still hot, add the cheese, the butter and another spoon of olive oil. Mix everything up in order for the cheese to melt and serve when still warm.
Hope you enjoy your meal!

Answer 3

Vegetable Risotto

30ml (2tbsp) Somerfield Olive Oil
700ml (1 1/4 pints) hot vegetable stock
1 onion, finely chopped
225g (8oz) sweetcorn
1 clove garlic, crushed
25g (1oz) freshly grated Parmesan cheese
175g (6oz) button mushrooms, sliced
15ml (1tbsp) fresh parsley
1 medium courgette, sliced
Salt and freshly ground black pepper
1 stick celery, sliced
Extra Parmesan for topping
1 medium yellow pepper, cored, de-seeded & sliced
Crusty French bread for serving
225g (8oz) Risotto Rice

1. Heat the oil in a large heavy-based pan, add the onion, and garlic, fry until soft.

2. Stir in the mushrooms, courgette, celery, pepper and rice. Cook for 3-4 minutes.

3. Pour in a quarter of the stock and simmer until the stock is absorbed.

4. Gradually stir in the remaining stock in stages, allowing the liquid to be absorbed before adding more. This will take about 25 minutes.

5. Stir in the sweetcorn, cheese and parsley. Season to taste, top with flakes of Parmesan and garnish with parsley. Serve immediately with crusty French bread

Answer 4

Hey there! Got 2 very simple recipes for you with easily available ingredients.. BON APETIT!! :-)

VEGETABLE RISOTTO (serves 4)

Ingredients:
1 onion, diced
1 clove garlic (optional)
1 tablespoon oil
1 1/2 mug rice (easy cook or risotto)
200g/7oz courgettes, diced
2 leeks, chopped
40g/1 1/2 oz mushrooms, sliced
400g tin chopped tomatoes
1 tablespoon chopped fresh parsley
50g/2oz cheddar cheese, grated
Salt and pepper to taste

Method:

Cook onion and garlic in oil on a low heat for 5 minutes.

Add rice and cook for 2 minutes.

Add vegetables and 1/2 pint or large mug of boiling water.

Boil the mixture until all of the water is absorbed. Add 1 more pint of boiling water, stir and once bubbling, reduce heat to lowest, cover pan with lid and cook for 25-30 minutes until rice is tender but not soggy.

Add parsley and seasoning.

Sprinkle with grated cheese and serve at once.

Non-Veg Variation

Rissotto alla Milanese

1 cup butter
4 tablespoons olive oil
1 onion, finely chopped
2 cups Arborio Rice or Easy Cook Rice
5 cups chicken stock
1/4 teaspoon saffron
salt and pepper to taste
1/3 cup grated parmigiano or cheddar cheese

Melt half of the butter and the olive oil in a sauce pan. Add diced onion and cook for 10 - 15 minutes without allowing the onion to brown. (As an option, you can add either half pound of fresh shrimp or diced chicken to this.)

Add rice and sauté with onions and butter.

Take a small amount of hot chicken broth and add saffron to make an infusion. Add remaining "hot" stock one ladle at a time, constantly stirring until all of the stock has been absorbed.

Remove from the heat and add remaining butter, parmigiano cheese and fresh ground black pepper.