Risotto Primavera | Jamie Oliver
Risotto primavera, a classic dish perfect for you to take advantage of in-season asparagus. Another veg-packed recipe from me to you; give it a go, I promise you won't regret it!
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How to make a vegetarian Risotto. Risotto Primavera with young carrots, spinach and broccoli.
Today I would like to show you how to cook perfect vegetarian risotto or risotto Primavera. You will find a few useful tips on how to make this healthy, vegetarian dish from sunny Italy. Inside we will put young carrots, baby spinach, cherry tomatoes and whole broccoli, stems and florets.
Summer will come very soon - it is a perfect time to eat healthy and boost our immunity system, and what can do better job if not the rice with spring vegetables, decorated with greens? Check out this video recipe and you would know what you will cook for today's lunch or dinner.
#vegetarianrisotto #learntocook #zerowastefood
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Let’s wash the vegetables first. Cut off a few leaves from the carrot tops and reserve on the side. Peel the carrots, remove tips and tops. Cut carrots using vegetable peeler into thin strips, we will use it for decoration. Other carrots we cut into thin rondelles. Pick baby spinach and discard any thick stems, make sure it is clean from earth and insects. Cut broccoli into florets, then trim off the skin from broccoli stem and using vegetable peeler cut half into strips, rest of it into half rondelles. Usually, people discard this tasty part of broccoli we will add it to our risotto. Crush and peel a clove of garlic. Mince shallot onions, you can substitute with yellow onions, just mince it fine. Cut cherry tomatoes in half, in quarter if they are big. Grab a vegetable peeler one more time and slice some Parmesan or Grana Podano. Grate 50 more grams with fine grater.
For this risotto we will need vegetable stock, bring it to boil, and blanch broccoli in it until al dente, almost ready stage and fortify the stock in the same time. Check broccoli for doneness with a toothpick, piercing the thickest part – the stem. When it is ready remove it into a container with ice cold water to stop florets from overcooking. Remove from the water, when it is cold.
For the risotto we will need short grain starchy rice, Italians prefer Arborio, Carnaroli, Vialone Nano, Baldo and few other types. No need to rinse it! In a sauté pan heat through a dash of olive oil, add few sprigs of thyme and a garlic clove, after a minute add minced shallots, sweat for 2 minutes, add carrot rondelles and cook for 1 more minute. Now it is time for the rice to go in, stir it while it is frying and absorbs aromatic oil. Pour in dry white wine and keep stirring while it is absorbed by the rice. By this stage you can discard thyme and garlic as they gave nice aroma already.
Now we add the stock. It has to be simmering hot, so rice won’t cool down! You can add more in the first time, but later, when rice would be almost ready go little by little. Add broccoli stem and keep stirring to cook rice more even and release more starch that we need for the sauce. You can check how much rice is cooked by squeezing one grain, you will see which part is still hard. Keep cooking until 90% ready, add broccoli strips and if needed some more stock, not too much, you don’t want to turn it into soup. While rice is getting ready we dress decorative elements with olive oil, salt and pepper. Add broccoli florets, turn of the heat. Butter goes in and we need to whip it into risotto to create nice creamy emulsion. This is called mantecare in Italian. Stir in the spinach, heat of risotto is enough to cook it, but save its vitamins. Sprinkle with grated cheese and mix well. Season the dish with salt and pepper to taste.
Time for plating. Consistency of risotto not too runny, not too dry, when you tap on the bottom of the plate it should spread evenly. Garnish the dish with dressed carrot strips, cherry tomatoes, carrot top greens, spinach leaves and Parmesan slices. Bon appetite!