Risotto recipe calorie content – All about liver diseases

How to cook risotto with mushrooms

Let's take a closer look at how to prepare mushroom risotto at home. As a vessel for preparing mushroom risotto, we will take a deep frying pan; of course, a saucepan will do, but here you should first of all take into account the number of servings being prepared. Do not forget that the rice will swell during cooking, increasing in size. This recipe uses water as the cooking liquid. This makes the dish lower in calories and low in fat. If there is no need to watch your figure, then it is recommended to use chicken broth. Its exact quantity is difficult to calculate. The liquid is added in small portions and constantly evaporates from the pan. This is the signature method of cooking rice.

Ingredients:

Rice – 300 gr.
Oyster mushrooms – 400 gr.
Onion – 150 gr.
Parmesan cheese – 100 gr.

Step 1.

It would seem that onions are the vegetable that cooks the fastest, but we will fry them first. Throw the chopped onion into the frying pan, sprinkle with oil, stir vigorously (over high heat).

Step 2.

After a minute you can add mushrooms. Here is oyster mushroom, but you can replace it with something else.

Step 3.

It is better to cut them in advance. Cooking risotto is quick, but requires constant attention to the pan. And if you are distracted by cutting mushrooms, the onions may burn. And when the chopped mushrooms are at hand, all you have to do is pour them into the frying pan in one motion.

Step 4.

We continue stirring. The mushrooms will release juice, but very soon the high temperature in the pan will evaporate it. At this time, add 0.5 cups of water. We continue to stir.

Step 5.

Add rice, stir risotto, add salt and pepper. After a while (it all depends on the dish and the temperature in it, but no more than a few minutes), add more liquid. If you need to leave the pan unattended for a while, increase the amount of water and cover the mushroom risotto with a lid, while reducing the heat a little. In total, these products will take about 0.7 liters. liquids.

Step 6.

When the rice is completely cooked (this can be seen by its increased size), turn off the heat, pour the grated cheese into the pan and stir very quickly.

Mushroom risotto is ready. The cheese gives the dish a special viscous consistency, and the mushrooms give it its own delicious aroma.

How to cook “Creamy risotto with vegetables”

Peel and finely chop 1 shallot.

Peel and chop the young onion, both the white and green parts.

Divide the cauliflower into small pieces. Cut carrots, kohlrabi and turnips into strips.

Zucchini is cut into small pieces.

Boil water in a saucepan, add salt and add chicken cubes. Cook the kohlrabi briefly until it becomes tender. Remove, cool in cold water, and place in a sieve. Do this with all vegetables except shallots and green onions.

Take 950 ml vegetable broth.

Heat 6 tablespoons olive oil in a large saucepan over medium heat. Add the onions and scallions, salt and pepper and cook for a minute or two.

Add rice. Carefully move and fry for 2-3 minutes until it becomes “pearly”.

Add vegetable broth.

Cook the rice; when it is almost ready, but not completely dry, add the vegetables and stir gently. Pour in the cream. Add grated Parmesan, stir and cook for another 2-3 minutes.

Serve hot with basil leaf.

Risotto with mushrooms and vegetables

Risotto with vegetables and mushrooms is not difficult to prepare. Vegetables and mushrooms should be cooked separately, then add rice and broth to the fried vegetables. The broth can be prepared using the same mushrooms or fresh vegetables.

Ingredients:

— Rice — 250 gr. — Mushroom broth — 2 liters — Champignon mushrooms — 300 gr. — Onion — 1 pc. — Green onions — Carrots — 1 pc. — Garlic — 2 cloves — Butter — 100 gr. — Cheese — 100 gr. — Olive oil — 2 tbsp. spoons - Dry white wine - 100 ml. - Salt pepper

1. Slice the mushrooms and boil for 40 minutes. Leave the resulting mushroom broth for further preparation of risotto, and place the mushrooms in a frying pan and fry for 5 minutes.

2. While the mushrooms are cooking, let’s take care of the vegetables and prepare them. Wash the onion, carrot and garlic cloves, peel and chop with a knife. Chop the green onion feathers in the same way.

3. In a frying pan, melt half of the specified amount of butter and fry the onion in it, then add carrots and garlic, continue cooking the vegetables for 7 minutes.

4. Add rice and stir vigorously with a wooden spatula. When the oil is absorbed into the rice, pour in the white wine.

5. After the wine has evaporated, pour in the mushroom broth in small portions; a couple of ladles will be enough. When the rice absorbs the liquid, add the same amount and continue stirring the contents of the pan. We repeat this procedure until the rice is ready. It should remain slightly hard inside.

6. Add the remaining butter and finely grated Parmesan. Stir and serve the risotto with vegetables and mushrooms hot.

Risotto with vegetables: recipe

Risotto with vegetables, the recipe for which we will consider, is ideal for vegetarians who consume dairy products. By the way, the calorie content of risotto with vegetables is even slightly lower than that of the classic version of this dish with dry white wine and saffron.

To prepare risotto with vegetables according to the recipe, you need the following ingredients:

Rice* - 1 tbsp.
Water or vegetable broth** - 0.7 l
Tomato juice – 170 ml
Parmesan cheese – 60 g
Butter - 40 g
Olive oil - 1 tbsp. l.
Green peas (fresh or frozen) - 130 g
White or yellow onions - 50 g
Salt - to taste.

* When preparing risotto with vegetables, the recipe allows the use of 3 varieties of rice - Carnaroli, Arborio and Vialone Nano.

** Using broth will practically not change the calorie content of risotto with vegetables, but the taste will be richer.

Step-by-step recipe

1) Cooking risotto with vegetables according to the recipe begins with preparing the ingredients:

Wash the onion, peel and cut into medium-sized cubes.
Grate Parmesan on a medium grater.
Boil the peas in boiling water for 2-3 minutes.

2) Place 20 g of butter on a preheated thick-walled frying pan.

3) Add olive oil to the melted butter, and after it warms up, pour the onions into the pan.

4) Fry the onion until transparent and add rice to it.

5) Fry the rice for 2 minutes, then pour tomato juice over it.

Fry the rice for 2 minutes

6) Simmer the rice for several minutes in the resulting sauce, stirring it with a wooden spatula.

Stew rice in tomato sauce

7) Pour 2 tbsp into the pan. l. broth (hot water) and cook the vegetable risotto, stirring until all the liquid from the pan has evaporated. Repeat the procedure several times until the rice reaches al dente. At the same time, it should be soft on the outside and somewhat hard on the inside.

Add the rest of the butter, green peas and salt to the rice, then carefully mix the contents of the pan.

Add salt, oil and green peas to the rice

9) Sprinkle the finished risotto with vegetables according to the recipe with Parmesan.

Sprinkle risotto with Parmesan

Stir the risotto and serve it immediately, sprinkled with your favorite herbs.

Risotto with vegetables and chicken

Risotto with vegetables and chicken is an independent dish with a mild taste and low calorie content, which is necessary for a light dinner.

Ingredients:

Chicken fillet – 300 g
Rice - 200 g
Onion - 1 head
Carrots - 1 pc.
Sweet pepper - 200 g
Olive oil - 3 tbsp.
Canned corn - 150 g
Salt - to taste
Greens - to taste

Preparing risotto with vegetables and chicken:

Place the rice in a saucepan, cover with cold water and put on fire. Boil, add salt, reduce heat and simmer for 12 minutes.
Remove the core from the pepper, wash and cut into cubes.
Peel the onions and carrots, wash and cut them: onions into half rings, carrots into small cubes. Place the vegetables in a frying pan with heated olive oil and fry.
Wash the chicken fillet, cut into small pieces or grind through a meat grinder and add to the pan with the vegetables. Continue to fry food over medium heat, stirring for 10 minutes.
Place rice and canned corn in a frying pan with vegetables and chicken, mix everything, heat for 5 minutes.
Serve risotto with vegetables and chicken, garnished with chopped herbs.

Apples with cottage cheese and chocolate

This is a recipe for real sweet tooths! Of course, eating a lot of chocolate is harmful, but in small quantities it is very beneficial. If you are tormented by the winter blues, you are not in the mood, and you want to treat yourself to something tasty, then prepare these oven-baked apples with cottage cheese.

Products for cooking:

three apples;
two hundred grams of cottage cheese;
milk chocolate bar.

We free the apples from the core and part of the pulp. Place a piece of chocolate on the bottom. Place some cottage cheese on top and a few slices of chocolate on top. It is necessary to alternate until the space runs out, and there must certainly be chocolate on top!

Bake for ten minutes. Can be served either warm or cold. If the dish is warm, it will delight you with liquid chocolate. If it’s cold, use frozen chocolate and soft cottage cheese soaked in it.

How much does risotto cost (average price for 1 kg)?

Moscow and Moscow region.

An exotic word for many - risotto - is essentially a cross between a soup from which all the liquid base has boiled away, and the so-called messy porridge. This is a traditional Italian dish, the recipe of which you can easily change according to your wishes - risotto can be hearty with meat or light vegetarian, unusually tender or spicy, watery or crumbly.

Traditionally, round rice of special varieties that are rich in starch is used to prepare risotto - Arborio, Carnaroli, Maratelli, Baldo, Roma, Padano or Vialone Nano. The first three varieties are classified as the best for risotto and are the most expensive. The calorie content of risotto directly depends on what type of rice was used in the cooking process, as well as on the nutritional value of the other added ingredients.

Based on the customs of a particular region, the rice is first fried in olive or butter, in addition to which chicken fat can also be used. After this, boiling broth or plain water is gradually added to the rice and the cereal is stewed with constant stirring. The next portion of liquid is added only when the rice has absorbed the previous volume. At the end of cooking the risotto, the desired filling is introduced - seafood, meat, vegetables, mushrooms or dried fruits.

Sometimes, to give the finished risotto even more creaminess, characteristic of rice varieties with a high starch content, a mixture of whipped butter with grated Parmesan cheese or chopped pecorino cheese is poured into the almost finished dish.

Once upon a time, risotto was prepared exclusively in butter, since the dish originated in the north of Italy, where, as we know, there were never and still are no olive trees. Traditional versions of risotto are made in the same way today. For example, Milanese risotto is prepared with butter, saffron and Parmesan. By the way, French chefs thought of adding cream to risotto, but for Italians this is completely unthinkable.

Completely new recipes also emerge: for example, risotto with radicchio or chicory. This risotto is characterized by a bitter taste, now highly valued by Italians, and the addition of dry red wine. In general, risotto can be prepared from almost any product that has a harmonious taste. For example, with pears and Gorgonzola cheese, asparagus, lobster and oranges, chicken or fish fillet.

In fact, there are a huge number of options for risotto - this dish does not have an exact composition of ingredients and proportions of the products used. The most important thing for a real risotto is the creaminess of the consistency and the uniform “fluidity” of the finished dish, which the Italians call all'onda. The calorie content of classic (pure) risotto is about 169 kcal per hundred grams of the finished dish.

Risotto with vegetables and minced meat

A unique rice dish - delicious and very healthy risotto with vegetables and minced meat. The vegetable set in the recipe is the usual one, which can be bought frozen in the store. But you can take different vegetables to suit your taste. Minced meat can also be any or combined.

Ingredients:

Minced meat - 500 g
Rice - 150 g
Zucchini - 50 g
Bell pepper – 70 g
Leek - 1 pc.
Carrots - 1 pc.
Celery stalk - 1 pc.
Frozen peas - 30 g
Vegetable oil - 2 tbsp.
Vegetable broth - 500 ml
Salt - to taste

Preparing risotto with vegetables and minced meat:

Finely chop the carrots, celery, leeks, zucchini and bell peppers into equal cubes. First, peel the carrots and celery, and the bell peppers from the seed box.
Heat olive oil in a frying pan, fry vegetables over high heat for 5 minutes, stirring.
Add minced meat to the vegetables, stir, add salt and continue frying for another 5-7 minutes.
In another frying pan, heat a little more olive oil, add the rice, and stir for 5 minutes until it becomes translucent. Pour vegetable broth (200 ml) into the pan and cook until the liquid has evaporated.
Place the rice in a frying pan with the vegetables and minced meat, add frozen green peas. There is no need to defrost it first. Pour in the remaining broth and cook the risotto with vegetables and minced meat, stirring, until Al Dente, so that the rice becomes soft on the outside and remains firm on the inside. This process will take 10-15 minutes.
Remove the pan from the heat and leave the dish to steep for 5 minutes.

Risotto with vegetables

Posted by Julia | 2014-06-16 Main courses, side dishes, Italian cuisine, For lunch, For dinner, Recipes, What to cook in the summer

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Continuing the theme of rice dishes, it was finally the turn of the excellent risotto.

There is probably no single correct recipe for making risotto. There are a great many variations of it, like many other popular dishes. It is only important that it has a classic “flowing” creamy consistency.

To prepare risotto, it is customary to use round, starchy rice, since it is this that provides the finished dish with the very desired creaminess. Traditionally these are varieties such as Arborio, Padano, Carnarolli and some others.

Arborio rice

The peculiarity of preparing risotto is to add liquid in parts. The next portion comes only after the grains of rice have absorbed the previous one. You can make the dish even creamier by adding a mixture of lightly whipped butter and grated cheese - Parmesan or Pecorino.

In Italian cuisine, as we know, recipes for the same dishes have significant differences from region to region. So, rice can be fried in olive or butter, and even in chicken fat. The liquid can be one of the types of broth, or just water. The fillings are meat or seafood, as well as a variety of vegetables - tomatoes, bell peppers, zucchini, mushrooms, dried fruits and nuts (almonds).

Below is a recipe for a light, tender risotto with vegetables.

Risotto with vegetables

Ingredients:

Arborio rice - 100 gr;
Dry white wine - 60 ml;
Broth - 350 ml;
Onions - 30 g;
Celery root - 30 g;
Butter - 20 g;
Olive oil;
Parmesan cheese - 10 g;
Salt

For filling:

Celery stalk - 40 g;
Zucchini - 30 gr;
Eggplant - 30 g;
Sweet pepper - 30 gr;
Tomato - 30 g;
Parmesan - 10 g

Cooking method:

Cut celery and onion into small cubes. Fry them lightly in a saucepan in heated olive oil.
Add rice and fry for another 2 minutes, stirring constantly.
Pour in the wine and let the alcohol evaporate.
Pour in a small portion (150 ml) of broth and stir. As it boils, add another one. Constantly tasting the rice and adding broth, bring it to al dente.
A couple of minutes before the end of the risotto, add salt and grated Parmesan. Risotto is ready!
Let's prepare the filling. To do this, peel the vegetables and cut them into cubes. Fry them for no more than 5 minutes in olive oil. Salt and pepper to taste.
Combine vegetables with risotto, stir, heat through.

Serve hot, sprinkled with grated cheese and herbs.

Risotto with vegetables

There are many other rice dishes on the blog:

Spanish paella with shrimp and chicken;
Paella with shrimp and chicken
rice with chicken and wild mushrooms;
Rice with chicken and butter mushrooms
shrimp with rice and Greek style sauce.

Bon appetit!

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Risotto with vegetables and seafood - a simple recipe

Risotto with vegetables and seafood prepared according to a simplified recipe. If desired, you can prepare risotto not only with vegetables, but also with wine.

Calorie content per 100 g - 98 kcal.
Number of servings - 6-8
Cooking time - 50 minutes

Ingredients:

Jasmine rice or
Seafood (shrimp, mussels, squid, mini octopus, etc.) - 600 g
Freshly ground black pepper - to taste
Basmati - 2 tbsp.
Lemon juice - 1 tbsp.
Green beans - 200 g
Canned corn - 1 can
Garlic - 2 cloves
Onions - 2 pcs.
Salt - to taste
Parsley or cilantro - a few sprigs
Vegetable oil - for frying

Preparing risotto with vegetables and seafood:

Rinse the rice with running water, add cold water (1 part rice to 2 parts water) and bring to a boil. Add salt and cook over low heat, without stirring, until tender, 20-25 minutes.
Boil water in a saucepan, add salt, add green beans and after boiling, boil for 7 minutes. Then drain it in a colander, rinse it with cold water, let the water drain and cut into 3 cm pieces.
Rinse the seafood. Separate the mussels from the shells and remove the beards. Remove shells from shrimp. For large specimens, make a cut along the back, remove the black vein and cut them into 3-4 parts. Leave small shrimp whole. Remove the insides of the squid, remove the cartilage plate, peel off the films, rinse and cut into strips.
Heat vegetable oil in a frying pan and add shrimp. Add salt and cook them over medium heat until they turn pink on all sides. Remove them from the pan and place them in a bowl.
Add oil to the pan, add squid and salt. Cook them over high heat, stirring for 20 seconds. When they become matte, remove the pan from the heat and place them in a bowl with the shrimp. Also drain the resulting juice in the pan.
Then place the octopus in the frying pan, add salt, fry for 40 seconds and transfer to a bowl with the seafood, also draining the resulting juice.
Pour some oil into the pan, heat it and add the mussels. Add salt, fry for 40 seconds and add to the rest of the seafood.
Wash the greens, dry and chop. Peel the garlic and finely chop. Pour oil into the frying pan where the seafood was fried, add the herbs and garlic and fry, stirring, for 20-30 seconds.
Add the seafood with the drained juice to the pan and heat everything together for 40-60 seconds, stirring.
Add a pinch of sugar and a little lemon juice to the seafood. Mix everything.
Peel the onions, wash them and cut them into quarter rings. Heat the oil in another frying pan, turn the heat to low, add the onion, salt and fry until soft, stirring occasionally.
Combine fried onions with seafood. Add cooked green beans with drained corn and hot rice. Mix everything well and cook together for 5 minutes.

Risotto with vegetables and mushrooms

A Lenten version of the most popular dish in Italy - risotto with vegetables and mushrooms. But if you wish, you can prepare risotto with vegetables and cheese or risotto with vegetables and cream. Mushrooms go well with these foods.

Ingredients:

Rice - 200 g
Green peas - 100 g
Green beans - 100 g
Onion - 1 pc.
Carrots - 1 pc. (small)
Champignons - 5 pcs.
Bell pepper - 0.5 pcs.
Olive oil - 2 tbsp.
Dried basil - 0.5 tsp.
Turmeric - 0.5 tsp.
Ground black pepper - a pinch
Sea salt - to taste

Preparing risotto with vegetables and mushrooms:

Peel the onions and carrots, wash and finely chop.
Pour oil into a frying pan, heat and add onions, carrots, green peas and beans.
Peel the sweet pepper from the seed box and cut into cubes. Wash the champignons and cut into slices. Add the peppers and mushrooms to the pan with the vegetables.
Add salt and simmer until the mushrooms are reduced by half.
Then add rice to the food, pour in the broth so that it covers the rice and cook for 15-17 minutes, stirring occasionally and adding broth.
At the end of cooking, season the dish with basil, turmeric and salt if necessary.
Before serving, sprinkle the risotto with vegetables and mushrooms with fresh parsley.