The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Vegetable risotto with zucchini and leek


HeRisottois, along with the pastaone of the luckiest creations of theItalian cuisine. The Italians define it as “minestra asciuta”, that is to say: dry soup, which seems contradictory without being so, means that the result must be creamy, but not soupy and to be eaten with a fork. It is prepared as in the case of pasta, essentially from one ingredient, in this case rice, basically with butter, broth and Parmesan cheese, to which any other ingredient can be added during its preparation: vegetables, meat, etc…

Probably one of the risottos best known is the Mushroom Risottobut we recommend you try other options, like this delicious zucchini and leek risottoa Vegetable Risotto that children will love for how soft and delicious it is.

We have already spoken to you on other occasions about the importance of carbohydrates in infant feeding, since they are their main source of energy. Rice is the most consumed cereal in the world since its properties and nutrients make it a food considered basic for our diet.

Let’s see then how to make a Vegetable Risotto?… your children will devour it!

Vegetable Risotto Recipe

Ingredients

  • 320g Arborio rice

  • 1 liter of chicken broth

  • 1 glass of white wine

  • 1 spring onion

  • 1 large leek

  • 1 large zucchini

  • 1 tablespoon butter

  • Salt

  • Extra virgin olive oil

  • freshly grated parmesan cheese

How to make vegetable risotto

  • Prepare the broth for the risotto

    • Heat the chicken broth in a saucepan and when it boils, lower the heat and keep boiling at a constant temperature.
  • We cook the vegetables

    • Chop the spring onion, cut the leek into slices and the zucchini into cubes and reserve.
    • In a wide saucepan, heat a little oil and brown the onion.
    • Add the leek, poach and add the zucchini. Cook for a few minutes and cover with a little water, allowing the vegetables to cook for a few minutes.
  • We add the rice

    • Add the rice and cook well for a couple of minutes, stirring constantly.
    • We raise the heat and add the wine, waiting for it to be completely consumed.
    • Then add hot broth until the rice is covered and leave over medium heat when it starts to boil.
    • It must be kept boiling without ceasing until the end of cooking. It is important to stir well with a wooden spoon quite frequently, making sure that it does not stick to the bottom and that all the rice cooks equally.
    • We are going to gradually add the rest of the broth, as the rice asks for it. This process should take about 18-20 minutes, until the broth is used up and the rice is al dente.
  • Add the cheese and butter

    • There should be a creamy but not soupy texture. Once the desired point is achieved, add butter, distributing it well, and add the cheese, although we can also serve it separately so that each guest can choose to their liking.
    • Let the risotto rest off the heat for a couple of minutes before serving.

{ “@context”: “https://schema.org/”, “@type”: “Recipe”, “mainEntityOfPage”: { “@type” : “WebPage”, “@id”: “https:// www.pequerecetas.com/receta/risotto-de-verduras-con-calabacin/” , “url” : “https://www.pequerecetas.com/receta/risotto-de-verduras-con-calabacin/” , ” name”: “Vegetable risotto with zucchini and leek”, “datePublished”: “2023-05-11T17:02:40+02:00”, “dateModified”: “2023-05-11T17:02:44+02: 00”, “description”: “Vegetable risotto, recipe step by step. The vegetable risotto recipe is a recipe that the whole family will like. We explain how to make vegetable risotto.” }, “name”: “Vegetable risotto with zucchini and leek”, “image”: “https://www.pequerecetas.com/wp-content/uploads/2009/12/risotto-verduras-calabacin.jpg”, “author”: { “@type”: “Person”, “name”: “Little Recipes” }, “publisher”: { “@type”: “Organization”, “@id”: “https:/www.littlerecetas. com#organization”, “url”: “https://www.pequerecetas.com”, “name”: “Pequerecetas”, “sameAs”: ( “https://www.facebook.com/pequerecetas” ) }, “description”: “Vegetable risotto, recipe step by step. The vegetable risotto recipe is a recipe that the whole family will like. We explain how to make vegetable risotto.”, “prepTime”: “PT10M”, “cookTime “: “PT20M”, “totalTime”: “PT30M”, “recipeYield”: “6”, “recipeCategory”: “Food”, “recipeCuisine”: “Italian”, “keywords”: “easy,” , “aggregateRating” : { “@type”: “AggregateRating”, “ratingValue”: “4.2”, “ratingCount”: “15”, “bestRating”: “5”, “worstRating”: “1” }, “recipeIngredient”: (” 320 g Arborio rice “,”1 liter of chicken broth “,”1 glass of white wine “,”1 spring onion “,”1 large leek “,”1 large zucchini “,”1 tablespoon butter “,”Salt “,”Extra virgin olive oil “,”Freshly grated Parmesan cheese”,”320 g Arborio rice “,”1 liter of chicken broth “,”1 glass of white wine “,”1 spring onion “,”1 leek large “,”1 large zucchini “,”1 tablespoon butter “,”Salt “,”Extra virgin olive oil “,”Freshly grated Parmesan cheese”) , “datePublished”: “2023-05-11T17:02:40 +02:00”, “dateModified”: “2023-05-11T17:02:44+02:00”, “recipeInstructions”:(” Heat the chicken broth in a saucepan and when it boils, lower the heat and keep boiling at constant temperature. “,” Chop the spring onion, cut the leek into slices and the zucchini into cubes and set aside. In a wide saucepan, heat a little oil and brown the onion. Add the leek, poach and add the zucchini. Cook for a few minutes and cover with a little water, allowing the vegetables to cook for a few minutes. “,” Add the rice and cook well for a couple of minutes, stirring constantly. We raise the heat and add the wine, waiting for it to be completely consumed. Then add hot broth until the rice is covered and leave over medium heat when it starts to boil. It must be kept boiling without ceasing until the end of cooking. It is important to stir well with a wooden spoon quite frequently, making sure that it does not stick to the bottom and that all the rice cooks equally. We are going to gradually add the rest of the broth, as the rice asks for it. This process should take about 18-20 minutes, until the broth is used up and the rice is al dente. “,” It should have a creamy but not soupy texture. Once the desired point is achieved, add butter, distributing it well, and add the cheese, although we can also serve it separately so that each guest can choose to their liking. Let the risotto rest off the heat for a couple of minutes before serving. “) }

See how to make risotto in Thermomix

If you like risotto recipes, we recommend you also try the pumpkin risotto, the chicken risotto and, without a doubt, the classic mushroom risotto.

The entry Vegetable risotto with zucchini and leek was first published on PequeRecetas

Leave a Reply

Your email address will not be published. Required fields are marked *