The classic risotto recipe
The ingredients for 4 people
- 300g risotto rice
- 50g butter
- 2 onions
- 10 cl of dry white wine
- 1.5 l hot vegetable stock
- 50 g of parmesan
- Salt pepper
Recipe
- Fry the finely chopped onions in the butter over low heat. Salt and pepper, add the rice and mix over medium heat until the grains are coated with butter.
- Pour in the wine, then the broth ladle by ladle until it is completely absorbed.
- Bake for around 20 mins. Add the parmesan then the desired ingredients (seafood, sautéed vegetables separately, pesto…) and a little broth if necessary to obtain the ideal texture. Serve immediately.
The cholesterol-free version
Replace the butter with 3 tbsp. at s. of olive oil and grated parmesan by 2 tbsp. at s. heaped with ground almonds. Add a dash of soy cream for the binder.
The appetite suppressant version
Swap the rice for rice konjac. Drain 4 packets (gohan, health section 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 fiber-rich version
Use spelled instead of rice. Soak 350 g of spelled for 12 hours in cold water. Heat 3 tbsp. at s. of olive oil in a frying pan then melt 1 chopped onion, add the drained spelled, brown for a few minutes. Continue the recipe as indicated opposite.
Slimming risotto
Degerminate and cut 300 g bean sprouts into 5 mm sections. In olive oil, melt 1 chopped onion, then the soy, 3 min. Bind with soy cream, salt and pepper.
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
