The classic risotto recipe
The ingredients for 4 people
- 300 g of rice for risotto
- 50g butter
- 2 onions
- 10 cl of dry white wine
- 1.5 liters of hot vegetable broth
- 50 g parmesan
- Salt pepper
Recipe
- Melt the finely chopped onions in the butter, over low heat. Season with salt and pepper, add the rice and mix over medium heat until the grains are coated in butter.
- Pour in the wine, then the broth, ladle by ladle, until it is perfectly absorbed.
- Cook for about 20 minutes. Add the Parmesan then the desired ingredients (seafood, sautéed vegetables on the side, pesto …) and a little broth if necessary to obtain the ideal texture. Serve immediately.
The cholesterol-free version
Substitute 3 tbsp for the butter. to s. olive oil and grated Parmesan by 2 tbsp. to s. rounded with almond powder. Add a dash of soy cream for the binder.
The appetite suppressant version
Swap rice for rice from Konjac. Drain 4 packets (gohan, dietetic department of supermarkets), rinse them. Melt 2 sliced onions in olive oil, add the “rice”, cook for 5 min. Add Parmesan, bind with a little soy cream, salt and pepper.
The high fiber version
Use small spelled instead of rice. Soak 350 g of small spelled for 12 hours in cold water. Heat 3 tbsp. to s. olive oil in a pan then melt 1 chopped onion, add the drained spelled, brown for a few minutes. Continue the recipe as indicated opposite.
The slimming risotto
Degerm and cut 300 g of bean sprouts into 5 mm sections. In olive oil, melt 1 chopped onion, then the soybeans, 3 min. Bind with soy cream, salt and pepper.
A vegetarian menu idea
• Green salad
• Pumpkin risotto
• Baked apple
Read also :
- 1 spaghetti bolognese, 4 healthy versions
- 1 pasta gratin, 4 healthy versions
- 1 gratin dauphinois 4 healthy versions
