Vegetable Risotto Recipe, Risotto easy to Prepare with Ideas for the Season
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Vegetable risotto photographed high-contrast on black plate and background. The risotto with vegetables can be prepared in many variations.
Table of Contents
1. Vegetable Risotto Shopping List for the SupermarketFor your vegetable risotto you need the following ingredients: Risotto base:
- 1-2 shallots or young onions
- risotto rice
- optional dry white wine or Prosecco
- vegetable broth
- butter, olive oil
- salt, pepper, sugar, nutmeg
- Pecorino or Parmesan cheese
- wild garlic fresh
- cream or soy cream
- vegetable broth
- mushrooms, chanterelles, porcini mushrooms
- fennel (optional)
- white asparagus (optional)
- asparagus green (optional)
- cocktail tomatoes (optional)
- pumpkin (optional)
3. Recipe Vegetable RisottoBelow you will find the recipe for vegetable risotto. With the tips in the article you can adapt the recipe flexibly according to the season and your own taste. I wish you every success!
Vegetable Risotto Recipe
Vegetable risotto recipe by chef Thomas Sixt. Succesful instructions for risotto with vegetables in seasonal variations with wild garlic and mushrooms. Vegetarian and vegan tips.
|20-40||g||butter (omit for vegan version!)|
|80||ml||dry white wine (optional!)|
Wild Garlic approach
|150||ml||Cream (or soy cream)|
Vegetables and decoration
|10||pc||almonds (freshly roasted, finely grated as vegan cheese substitute)|
|40||g||parmesan (or Pecorino cheese)|
|some||majoram (Fresh for decoration)|
Sweat the raw risotto rice and diced shallots in a pot with a little butter and olive oil. Add the white wine, bring to the boil with the vegetable stock and simmer until light. Stir the risotto constantly. If you want to prepare the bear’s garlic variant, bring the vegetable stock to the boil, add cream or soy cream, add bear’s garlic cut into small pieces, bring to the boil for 2 minutes. Then mix and pass through a fine sieve after 5 minutes. Use the bear’s garlic sauce to prepare risotto instead of broth.
Chop the zucchini and mushrooms and fry them in a pan with olive oil. Let the vegetables colour and season with salt, pepper and nutmeg. Leave the vegetables next to the stove. For the variants: Fry the fennel directly, peel the asparagus and cut into pieces, cook briefly – then fry, peeled pumpkin, cut into pieces, cook until al dente and then fry.
If you want to add cocktail tomatoes that marinate for example in a pan with olive oil, salt, pepper and sugar and caramelize with the cream Brulee burner. You can also caramelize the tomatoes briefly in the pan if you don’t have a Creme Brulee burner at home.
Finely grate the Pecorino or Parmesan cheese. Refine the risotto with a little cheese, butter and olive oil until creamy. For the vegan version of the vegetable risotto only use olive oil and grate the almonds fresh and fine. Arrange the vegetable risotto on a warm plate in the middle, add the vegetables, decorate and serve quickly.
4. Calories Vegetable Risotto, the Nutritional Values
The nutritional values are calculated for the vegetable risotto with courgettes and mushrooms.
5. Other Recipes for Risotto
Vegetable Risotto with Truffle
Red Wine Risotto
Simple Asparagus Risotto
Saffron Risotto with Prawns or Fish,