Risotto with vegetables in multivarka frozen and dried - how to cook risotto in multivarka at home, step by step recipe photos
No wonder we spend so much time in the summer and fall, making the harvesting of vegetables. But now, in winter, we can cook quite a summer risotto with frozen and dried vegetables! Risotto in multivarka turns beautiful, useful and very tasty.
In addition to vegetables, we need rice (Basmati or plain long grain) and meat. Suitable pork or chicken. Very good dishes of rice and vegetables obtained from turkey steaks. Steaks advance boil in a small amount of water is thrown back on a colander, selects meat.
If the meat and broth prepared in advance, to prepare proper risotto need 40-45 minutes.
Prepare the vegetables. Onions, carrots and celery root - fresh. Bell pepper and eggplant - dried. Green beans, broccoli and cherry tomatoes - frozen.
onion, carrot and celery cut into strips, peppers and eggplant soaked in lukewarm water, can be together in the same boat, alone.
In a bowl Multivarki (or cauldron), pour a few tablespoons of vegetable oil, when heated up, spread to the onion, carrot and celery. Closing lid, fry 10 minutes.
We spread the meat and continue to fry under the lid. If we cook with raw meat, the first fry portioned slices until golden brown, then the shovel to one side, spread and fry the onion and roots.
After another 10 minutes without defrosting, spread beans, broccoli, tomatoes, peppers and eggplant throw out with the bath water, in which they soak. Close the lid and wait another 5 minutes.
In the risotto, unlike pilaf, meat, vegetables and rice should be approximately equal. So we have enough of one cup dry long-grain rice. Salt will be sea salt with Provence herbs, to add flavor to a dry mixture of fragrant with basil and coriander.
Pour the broth, salt, add spices. We give a boil, and then switch the kettle on minimum fire and multivarku - afloat mode or grits and cook for 15-25 minutes so. The fastest way is preparing a thin basmati rice, long grain normal requires a little more time.
In the end, a mixture of salt and spices for meat and a couple of garlic cloves.
All the vitamins summer, tastes and flavors of Provence in satisfying risotto, to prepare that it took us less than an hour.
Impose dish a la carte dishes and call everyone to the table. Although, they probably should already escaped. ????
This risotto in multivarka light, rich in vitamins, trace elements and dietary fiber due to the large amounts of vegetables, low-calorie and very suitable for diet.