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The Basics: How to Make Veggie Risotto
A creamy, satisfying dinner
From the store to the kitchen to the table: We outline the steps that get you from something raw to something cooked using simple ingredients, free of measurements and complicated techniques. A method that you can have in your back pocket and whip out whenever you like. We call it recipe-free cooking.
- two medium saucepans
- a knife
- a cutting board
- a wooden spoon
- a timer
- a quart of vegetable broth
- one onion
- four to five cloves of garlic
- two zucchini
- olive oil
- salt and pepper
- two to three handfuls of Arborio rice (one handful per person)
- Parmesan cheese (optional)
Illustrations by Bill Russell
Spinach, garlic and rice makes a great combination.
Terry50, Adding cream to risotto is supposed to be a huge no-no.
Ever since the LA Times published a recipe and technique for making risotto in a pressure cooker I've been in risotto heaven. Saute garlic / onions in olive oil, add rice and saute 'til well coated, add a quart of broth, close cooker and cook for six minutes, release pressure, stir rice, add veggies nad heat through, add Parmesan and serve. Always wonderful. Instead of zucchini, try sun-dried...+READ
Ever since the LA Times published a recipe and technique for making risotto in a pressure cooker I've been in risotto heaven. Saute garlic / onions in olive oil, add rice and saute 'til well coated, add a quart of broth, close cooker and cook for six minutes, release pressure, stir rice, add veggies nad heat through, add Parmesan and serve. Always wonderful. Instead of zucchini, try sun-dried tomatoes-COLLAPSE
Ew. Raw zucchini.
Also, you don't need to stir risotto continuously. If you let the rice stick to the bottom as the broth is incorporated and then stir, you rip open those rice grains, releasing their starch and giving you a much creamier risotto.
Thanks for this great idea. I've never made risotto, but this recipe looks fast and easy, the way I like my reicipes. Could be an interesting side dish when having company.. .
Risotto is both one of the EASIEST and one of the trickiest dishes to make. This recipe takes awaythe scariest part for cook-a-phobes and newbies, but you really ought to at least MENTION the approximate time of cooking & stirring. Otherwise, it's a nice introduction to the art of risotto-making. For me, making risotto is my default when I just cannot figure what I feel like eating. So many...+READ
Risotto is both one of the EASIEST and one of the trickiest dishes to make. This recipe takes awaythe scariest part for cook-a-phobes and newbies, but you really ought to at least MENTION the approximate time of cooking & stirring. Otherwise, it's a nice introduction to the art of risotto-making. For me, making risotto is my default when I just cannot figure what I feel like eating. So many readers suggest adding this or that. Risotto can tolerate adding just about anything. Among my favorites for a vegetarian dish are strawberries OR roasted butternut squash OR pistacchios with a little gorgonzola for a surprise taste. The non-vegetarian choices are many also: quail OR shrimp OR a seafood mixture OR scallops, etc. It really is a most versatile dish. For the purists who insist that butter is a requirement of risotto, it is NOT at all a requirement. Using a good olive oil cuts down on the calories and fat without sacrificing flavor. Half olive oil and half butter is a nice compromise. As for adding wine to risotto, while it is not prohibited, it is certainly NOT part of the traditional approach to risotto. Personally, I prefer the basic sofrito to be either olive oil or half-and-half simmered with finely minced shallots. I do not prefer to use onions, and NEVER use garlic, but that's a matter of personal taste. Risotto is a gift from the gods, and once you master it, making it is a breeze. Zucchini risotto is meant to be delicate, and many suggestions to ramp up the flavors will take away the delicate taste.-COLLAPSE
I am new to Chow, but I love the idea of basic recipes and the recipe-free format, especially for those learning to cook. It encourages development of cooking instincts and learning to trust yourself. This is really important for developing a love of cooking. Thanks to everyone who contributes. I find your comments helpful and interesting!
@mrbigshotno.1 - It's filed under "Recipes:The Basics" and it's called "Recipe-free cooking". A change of pace from the standard recipe format.
@arobmadrid - regarding your comment about Parmesan not being vegetarian, the recipe was not listed as vegetarian, rather as "Veggie", meaning pertaining to vegetables. Vegetarian is not even listed in the tags for this recipe.
As for the recipe, I...+READ
@mrbigshotno.1 - It's filed under "Recipes:The Basics" and it's called "Recipe-free cooking". A change of pace from the standard recipe format.
@arobmadrid - regarding your comment about Parmesan not being vegetarian, the recipe was not listed as vegetarian, rather as "Veggie", meaning pertaining to vegetables. Vegetarian is not even listed in the tags for this recipe.
As for the recipe, I agree with others that a quality rice is key here, and my vote for vegetable broth would be a homemade version, fresh and tailored to your own liking. Simple and delicious, thank you!-COLLAPSE
I really enjoy the format of Basics; keep the easy, yummy, better-than-BurgerKing recipes coming. Thanks.
I would add 1/2 glass white wine before the stock. Also grating the zucchini gives good texture and colour. You can also try with grated pumpkin adn some caramelised pumpkin pieces stirred in last. A knob of butter last makes it shiny. A good dollop of pesto to serve is great.
It's not risotto is it? It's vegetable rice. It must have butter! Parmesan is not vegetarian BTW. Asparagus risotto is great - take some cooked stalks and blitz them, then add to your stock for flavour. Add the tips at the last stage of cooking. Shallots? Absolutely.
no butter? risotto needs butter.
add some to your olive oil when sauteing your rice.
Risotto is my favorite - it's also good with grated pumpkin and then stir through some cubed roasted pumpkin just before serving. Broccoli also good - any tasty vege is good. A spoonful of pesto on top works well for a taste sensation. And a good grind of black pepper.
Suggestions as to vegetable broth, please?
My kind of recipe; I like the shallot idea!
I think it would be greatly enhanced with some herbs like parsley or tarragon. And I would add shallots, along with some peas/spinach, mushrooms instead of zucchni (not a fan.)
http://spooninandforkin.com
I think the idea is a recipe-free format, actually. Hence "Recipe-Free Cooking". Probably meant to appeal to those for whom the traditional style of recipe writing is overwhelming or boring. Why don't you let us all know how you liked the dish if you end up making it?
What kind of a receipe format is this? "Cooking for 2nd graders"?
A risotto without wine? Crappy!
:(
Yum! This was the first risotto dish I ever attempted and it was a big hit.
I really enjoyed this, it was for one so I had a bit of trouble figuring how much of everything to add but was pretty happy with the end product.
This is delicious. I added liquid 4 times and towards the end of the third I put in 2 handfuls of spinach. They came out like silk--really incredible. Make it with Carnaroli rice if you can, I got mine at Sur La Table. This is all about the quality of rice.
You can also add some diced chorizo in that last cooking period for great flavor.
Majikstreet,
There are tons of other options besides zucchini. You could add some mushrooms with the onions and garlic, or blanch broccoli or cauliflower and mix those in as you would the zucchini. Also, raw spinach or frozen peas would be good substitutes.
Kate Ramos
Associate Food Editor
Top it with bacon and balsamic vinegar.
Are there any other vegetables you can recommend putting in other than zucchini?
Hey DeisCane,
Adding the zucchini in at the end keeps it from getting too mushy. By the time you've adjusted the seasoning and stirred in the cheese the zucchini has cooked, but is still a bit al dente. Give it a try and let us know what you think!
Kate Ramos
Associate Food Editor
I think you need to put the zucchini in at step 6.