How to Make A Quick and Easy Meal for Vegetarians. Recipe for Vegetable Risotto.
peppers will add colour to your vegetable risotto meal
An Easy Recipe for a Tasty for Vegetable Risotto, a meal suitable for vegetarians.
This risotto recipe is a suitable meal for vegetarians and all the family can enjoy this simple to prepare dish.
If you have a friend or one of the family is a vegetarian and you need to prepare a meal for them at short notice this recipe is quick,easy and useful.
When you have a family that includes meat eaters and vegetarians you get use to planning meals and juggling saucepans and menus. What can be difficult is putting together a meal for a surprise vegetarian guest or even a member of the family who is hoping you can conjure up a vegetarian meal out of the blue and at short notice.
This risotto recipe a useful "vegetarian recipe" in these circumstances as it is prepared from ingredients that you are likely to have in your store cupboard or pantry.
To Make Vegetable Risotto you will need -
1/ Risotto rice.
There are two types of risotto rice that are easily available in the supermarkets they are -
- Risotto rice is usually available in Arborio and Carnaroli Rice.
Either will be good to use in this recipe - but you may have a preference for one type to the other.
- You will need stock to add to the rice -
The stock can be made up from a stock cube you need to use a type of stock that is suitable for vegetarians.
- A selection of suitable vegetables.
If the meal is to be made at short notice you will have to use whatever suitable vegetables are available to you at that time. Here is a list of the vegetables that I have used and found suitable.
- Onions - almost certainly a good idea in this risotto unless you prefer the flavour of garlic.
Slice your onions small for risotto.
- Peppers - Red,yellow or orange peppers - green can be used but are not my favorites.
- Celery - cut up into small pieces. If you like celery.
You might like diced carrot in your risotto - not everyone does.
Mushrooms can be used but do not overcook them.
If you have no vegetables to make this risotto - If you do not have any of these vegetables in the house you can make a very pleasant risotto from peas (frozen peas are OK) adding them and mint later on in the cooking time than for other vegetables.
Saffron risotto - can be cooked with just the oil, rice,stock and - the saffron added at the last stage.
To begin to make this meal, collect together your ingredients and a heavy based frying pan for cooking the risotto and another frying pan to start cooking the vegetables in.
To Make Vegetable Risotto.
- Cut up the vegetables and start to soften them over a low to medium heat - I use a splash of olive oil in the pan for this.
You are just going to soften up or saute the vegetables and you do not want to over cook or blacken them. Onions and peppers take about the same time.
- Then put this pan to one side and take your heavy based frying-pan. You will have instructions on the risotto rice as to how much to use for the number of people you are cooking the meal for - five people is the most I have produced this for at one cooking.
- OK - you know how much rice to use from the quantity suggested on the packet, you have your jug of stock ready and on stand by, nearby. The quantity of stock needed will vary according to the rice but the risotto rice packet will give you a guide for this. Some times the risotto rice will require more stock and other times maybe less.
The next bit is where the skill and concentration is required -
- Heat a couple of table-spoon (about an an egg-cup) of olive oil in the pan - not too hot you do not want to roast your grains of rice.
When you add the rice to the oil, you are going to keep the heat low, you are going to move the rice around in the pan with a wooden spoon, making sure it does not brown.
- Your rice will begin to look almost translucent - now add some of the stock,slowly, you are not trying to get the rice to float.
If you do this correctly - you will hear the rice - make a noise like sighing as it is absorbed - not sizzling or spluttering. If it does not make this noise, do not worry you will still make tasty risotto, I just aim for this as it is how I think it best.
The trick with risotto is to add the stock slowly in small quantities until is absorbed and then gently add more. It requires patience and cannot to be left. Good food does require a degree of loving care. This means you need to stand by the risotto rice as it cooks, adding stock and stirring it so that it does not burn or stick to the pan. Add the stock at the point when the rice has absorbed the previous stock you put in and before your risotto rice is 'catching' on the bottom of the pan.
Stir and add stock until - the rice is almost cooked and the stock liquid is almost used up, re-heat the vegetables and add them to the pan.
Now at the last stage some people say add butter to make it more creamy and to add a glisten to the rice, however others do not add butter. Some people let the risotto stand for a few moments to absorb all the flavours - usually my food is on plate and on the table and eaten too quickly to wait to find out if they are right.
Parmesan cheese is often served wit risotto but it is not suitable for vegetarians as it contains animal rennet, which comes from calves. There are products based on the Parmesan style cheese that are suitable for vegetarians and they are available in larger supermarkets.
I hope you enjoy making and eating this tasty and healthy vegetable risotto meal .
You can adapt this recipe easily to suit your own tastes - for example - you might like to use different flavoured oils.
Rice - the types of rice used for making Risotto.
Types of Rice for Risotto.
- The word Risotto comes from the Italian word for rice, riso.
Arborio Rice when simmered and stirred while cooking, makes a risotto with creamy, evenly cooked grains.
Carnaroli rice has long grains and is said to be a good choice for simple risottos such as saffron.
Saffron Risotto is a simple dish to make and is also suitable for vegetarians. When making saffron risotto you add the saffron near to the end of the cooking time.
I test if risotto rice is ready to eat in the same way that I test pasta - put a piece into your mouth but before eating it 'nip/bite' the grain of rice between your teeth.
This is also how I test that pasta I cook is 'al dente' - which means firm to the tooth.
The texture of rice and pasta will be different when cooked, but my method of testing them uses the same technique, the pasta should not be too soft while the rice should not be too firm.
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