Risotto with Vegetables
by Editorial Staff
Exceptionally tasty stuff! Recommend!
Ingredients
- Rice (round, for example, Krasnodar) – 250 g
- Dry white wine – 100 ml
- Broth (can be made from cubes, if you don’t mind. I took natural) – 1 l
- Saffron (pinch or turmeric – 1 teaspoon)
- Butter – 2 tbsp
- Parmesan (grated) – 60 g
- Zucchini – 1 piece
- Trout (lightly salted or salmon) – 100 g
- Asparagus (green, canned. Can be fresh, then slightly boil) – 3 pcs
- Bulb onion – 1 piece
Directions
- Cut the zucchini into thin slices.
- Put in boiling water for 2 minutes, remove and leave to dry.
- Brown the chopped onion in a deep saucepan in 2 tbsp butter, add washed rice and fry for 3 minutes
- Add wine, stirring occasionally, wait until it is absorbed into the rice, and pour in a third of the broth.
It is very important to prepare risotto properly. The broth is added in portions as it is absorbed into the rice. You need to stir the rice very often. These two conditions must be met if you want to get the right consistency of risotto. - Now add the saffron (turmeric) and heat the rice until it absorbs this portion of the broth. Then add the broth again, warm it up, add the last third of the broth, cook the rice for 10 minutes, mix 2 tablespoon. tablespoons of butter, grated parmesan and salt to taste. At the end of cooking, the rice will be sticky. It should be so. Loose rice porridge is not risotto.
- Wrap each of the three asparagus stalks in trout slices
- Grease the form with oil, put in it the zucchini plates with a little overlap, half the risotto, asparagus in the trout
- Then again the leftover rice and cover with non-market leftover zucchini
- Cover with foil. Bake in the oven for 25 minutes (180 degrees).
Remove the foil 5 minutes before the end.
Remove from the oven, let cool slightly, turn over onto a dish. - Well, very tasty stuff, I will report to you!
Enjoy your meal!
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