| Time | Servings | Difficulty |
|---|---|---|
| 00:55 | 3 | Medium |
Introduction
To share
Vegetable risotto is an Italian recipe. The rice is absorbed by the broth but remains slightly crunchy and very creamy. The vegetables are crunchy and cooked in crushed tomatoes. It is a complete vegetarian dish that deserves a little attention because the rice must be moistened regularly.
Ingredients
|
Risotto
|
|
| 180 g risotto rice | |
| 2 liters vegetable stock | |
| 2 shallots | |
| 15 cl whipping cream | |
| 2 tbsp olive oil | |
| 15 g salted butter | |
| 8 cl dry white wine | |
|
Vegetables
|
|
| 1 carrot | |
| 3 mushrooms | |
| 0.5 fennel | |
| 300 g crushed tomatoes | |
| 3 basil leaves | |
| 1 artichoke heart cru | |
| 2 tbsp olive oil | |
| 1 lemon |
Instructions
|
1
|
Prepare the broth so that it is lukewarm.
Pour the whipping cream into a salad bowl or into the bowl of a robot so that it is creamy and set aside. Wash and peel all the vegetables. Finely chop the shallots. To book. |
|
2
|
Fill a bowl with water, cut a lemon in half and add the lemon pieces to the water.
Finely cut the artichoke bottom, fennel, carrot and mushrooms using a mandolin. Reserve the cut vegetables in the lemon water. |
|
3
|
Pour the butter into a sauté pan or a casserole dish with the 2 tablespoons of olive oil, bring to medium heat.
Add the chopped shallots. Brown for 1 to 2 minutes, then pour in the rice and white wine. |
|
4
|
Stir the rice to coat well and make it transparent.
Wet the rice to height with broth regularly so that the rice always remains moist. Taste the rice, it must be cooked while retaining a small filament in the center (allow about 20 minutes of cooking). |
|
5
|
When the rice is cooked, pour in the parmesan, mix and incorporate the whipped cream, mix and adjust the seasoning.
Heat a wok over high heat, add the vegetables. |
|
6
|
Brown for 1 minute, add the olive oil and the crushed tomatoes.
Blend for 5-10 minutes. The vegetables should remain slightly crunchy. Serve by placing the vegetables on the risotto, chopping the basil above the dish. |
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