Creamy risotto with vegetable cubes and flaxseeds
Description
The recipe won't take much time. Italian risotto recipe. Serve hot.
Instructions
- 1
Step 1
Slice the carrots, turnips, onions, and shallots.
- 2
Step 2
Heat 4 tablespoons of olive oil in a large skillet over medium heat, add onion, salt, and pepper, and sauté for 1 or 2 minutes. Add the chopped vegetables, mix well, cover with a lid, and cook for 4–5 minutes until the vegetables are tender. Transfer to a bowl.
- 3
Step 3
Pour 4 tablespoons of olive oil into the same pan, add the onion, salt, pepper, and sauté for 1 to 2 minutes. Add the rice, stir, and cook until the rice becomes translucent. Pour in the wine and stir until fully absorbed by the rice.
- 4
Step 4
Make chicken broth from a cube and water. Add 1 bouquet garni and 1/4 of the chicken broth to the rice. Stir constantly until all the liquid is absorbed into the rice.
- 5
Step 5
Do this 3 more times, until all the chicken broth is used up, always stirring constantly. It's a bit tedious, but it's the secret to risotto. Then pour in the cream and mix well.
- 6
Step 6
Remove the bouquet garni, add the vegetables, mix well, reduce the heat to a minimum, and let it sit for a few minutes.
- 7
Step 7
Meanwhile, toast the flaxseeds in a pan without oil, covered with a lid. Shake the pan occasionally. When they start popping, they are ready. Add the flaxseeds to the risotto and mix well. Ready to serve.