Traditional recipes

Risotto with vegetables and turkey broth

Risotto with vegetables and turkey broth

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According to Sylvia's recipe, this is the first time I make risotto :)

Make a vegetable soup and turkey broth. The meat is washed, boiled, washed and then boiled with cleaned and washed vegetables. I made more soup. Add salt to taste.

Meanwhile, prepare the vegetables for the risotto. Peel the onion and cut it into small pieces. The celery stalks are cut thin (I had them in the freezer). Cut the bell pepper and zucchini into cubes and simmer in a tablespoon of olive oil, then set aside.

Melt the butter in a saucepan, then add the onion and celery and let it soak for 2 minutes. Add the washed rice and mix until it becomes glassy. Add the wine and leave it on the fire until it evaporates. Then add the hot soup, little by little, stirring from time to time, until it thickens and the rice becomes creamy. At the end, add the peppers and zucchini, leave it on the fire for a while. Rice and vegetables must be "al dente". Add the Parmesan cheese and mix well.

We served risotto with turkey broth, everything very fragrant and extraordinarily good!

Grandma's brisket, with risotto and leurd

Grandma's brush, with risotto & # 537i leurd & # 259, a simple movement, a movement of the soul, which can be prepared by anyone, on any occasion. Get inspired by seasonal, cheap, baby-tasting products! Vine broth (which we will use) is not a very expensive piece of meat, it is suitable for many types of food.

Photo: Grandmother's brush, with risotto & # 537i leurd & # 259 & ndash Archive & # 259 City Publishing SRL

2 & # 8239buc & # 259 & # 539i rasol vi & # 539el
4 & # 8239morcovi
1 & # 8239 & # 539elin & # 259
1 & # 8239p & # 259st & acircrnac
1 & # 8239r & # 259d & # 259cin & # 259 de p & # 259trunjel
salt pepper
m & # 259sline oil
500 & # 8239ml bere
smoked buoy & # 259
garam masala
turmeric, chimen, boen ienibahar, baharat
o & # 539et balsamic
mu & # 537tar
Pesto de leurd & # 259:
2 & # 8239leg & # 259turi leurd & # 259
sare & # 537i & # 8239piper
m & # 259sline oil
1 & # 8239lingur & # 259 pine buds
50 & # 8239g br & acircnz & # 259 maturat & # 259
1 & # 8239can & # 259 rice Arborio
1 & # 8239glass of white wine
vegetable or chicken base
salt pepper
Preparation mode:
The pieces of brine are boiled in a pressure cooker. After boiling, place them on a high tray.
R & # 259d & # 259cinoasele se cur & # 259 & # 539 & # 259, se taie buc & # 259 & # 539i & # 537i se aggi & # 259 & icircn tav & # 259 l & acircng & # 259 rasol. Add the spices, beer, mustard, balsamic vinegar, sprinkle with a little olive oil and put in the oven at 150 ° C for 2 hours.
Pesto de leurd & # 259:
Wash the leurda, turn the tails, put it in the robot, add salt, olive oil, ripe cheese and shave the pine buds pulled out. frying pan, without oil. It mixes and becomes a thick sauce. Add more olive oil, if necessary.
The rice can be measured. In a non-stick pan, add the rice and a little olive oil and a tablespoon of butter. Stir in the rice mixture, stirring constantly. Add the wine and leave it on medium heat, stirring constantly until it decreases.
Add the icing, the vegetable stock or the chicken mixture, stirring constantly, so that the rice does not stick. The rice should be creamy, but not one hundred percent cooked. At the time the rice is cooked, add two to three tablespoons of leurd pesto. In the case where salt is still needed, add it only after you have added the pesto de leurd sauce. Keep in mind that pesto is salty.
Put the rice in a small bowl, squeeze well with a spoon and pour over the middle of the plate. On top of the rice, place the vegetables from the tray, a piece of brine and a little of the sauce resulting from the ripening of the broth. It can be served with a seasonal salad with mustard dressing with honey.

Risotto with chicken and mushrooms

I just love mushrooms, whatever they are, as they are forest, mushroom, pleurotus, shimeji, I love them!

They are so versatile and you can cook them in any way, in the oven, in pancakes, cream, soups, sweets or fasting to your imagination! Today I bring to your attention my favorite recipe for risotto with chicken and mushrooms a simple recipe, in turn so versatile that I tend to think that each has its own version, but better than this I have never eaten and I am convinced that it will be to your liking!

From just a few simple ingredients that every person has in the kitchen, some wonders will come out that you will get tired of! Arborio rice, chicken, onion, garlic, parsley and mushrooms. But honestly I can tell you you can also make a pilaf with chicken and mushrooms and you can give up parmesan and change the arborio rice with the one for pilaf, otherwise all the ingredients are identical, even the way of preparation.

Stay tuned for the list of ingredients and how to prepare it, and the guaranteed result will be amazing!

Ingredients for risotto with chicken and mushrooms:

  • 250 g Arborio rice, is special for the dish called risotto
  • 2 medium onions
  • 2-3 cloves of garlic
  • 350 g of fresh mushrooms you like, I used champignon
  • 400 g boneless chicken breast
  • 50 ml vegetable oil
  • 130 g butter with 82% fat
  • 200 ml dry white wine
  • 50 g grated Parmesan cheese
  • 700 ml vegetable soup
  • 1 bunch of parsley
  • Salt and pepper to taste

Method of preparation:

Peel the onion and garlic and finely chop them. We harden them in vegetable oil with a little salt until they soften well.

Cut the mushrooms into slices and fry them in half of the total amount of butter, until they soften, to which we add a little more salt and pepper.

Cut the chicken breast into juliennes and in a well-heated pan add the remaining butter and quickly drag the breast to the pan, stirring constantly until lightly browned, about 2-3 minutes. To stay tender, the fire must be large and move quickly, do not worry, it will cook with the rice. Take out on a plate and set aside.

Add the rice over the onion and simmer until the rice grains feel like pebbles.

We put the hot vegetable soup over the rice carefully, so that you don't burn yourself with the steam it will make. We boil in a proportion of 80%.

Add the wine, mushrooms and chicken and simmer for another 6-7 minutes.

Before turning off the heat, add the grated Parmesan cheese, finely chopped parsley and taste of salt and pepper.

Set aside covered for 2-3 minutes before serving! Simple, fast and tasty, so good luck and good appetite!

Fish broth

I'm cooking and I'm waiting for you to come back for other fish recipes!

Good appetite
Did you like the recipe? Recommend it!


and you say it's tasty. ok :)) I take your word for it: P (do you know who I am? anelises :))

Anelise, in the end I recognized you and undercover :) I can't say that fish broth is a great food, you know :)) But it's tasty and worth trying. My head was not farmed, it was full of seaweed and it smelled a little big even on the vegetable bed. So it seemed good to me, maybe with a different fish it would have seemed just acceptable :) I forgot to say that I put salt on vegetables, but I don't think anyone thought I ate them unsalted just for the sake of it. to use & dietetic recipe & quot :)))

Over, over, over, you hit me in the plexus.
Even if it doesn't work out, I'll still like it. :))

:)) Good thing I only hit you with the recipe and not with the fish: P The razor is so easy to make that you can't go wrong.

So without potatoes it's perfect for my dieting attempt: ((((((((((

Cristina, below you have an alternative to fish broth, without potatoes. Good luck with your diet! :)

I used to bake fish with vegetables like this. that is, 3-4 fish (raw) are placed in a tray greased with a little oil and among them are placed sliced ​​carrots, sliced ​​onions, chopped peppers and sliced ​​tomatoes. put in the oven at the right heat and try from time to time until the vegetables and fish penetrate. sprinkle green parsley on top. it can also be seasoned with lemon (both in the oven while baking and when serving). some add tomato juice when the vegetables are penetrated, but I prefer without, only with the above vegetables.

it is delicious, it is dietary and it has no potatoes: D and the taste of the vegetables in which the fish flavor penetrates is extraordinary. I prefer this recipe more to the taste of vegetables than fish and I assure you it is sensational.

I couldn't resist writing it here because while looking at what the Lord is cooking from the pan, I remembered this recipe and I'm already salivating thinking about it. tomorrow I will do it without fail, otherwise I will die of lust. and yes, I admit I'm a gourmand: D

maybe the Lord will try it from the pan and put some pictures because I don't have the talent to pose: P: D :)

Thanks a lot for the recipe. I think I would call it a vegetable broth with fish :)) I pass it on my long list of recipes that I want to prepare, I hope it will be her turn as soon as possible. That is, unless there is someone else to do it before me, I am convinced that you have managed to satisfy the desires of many)
Mr. BarbatLaCratita is not even a gentleman with a small d: P

Aspic turkey with vegetables

1.Wash the piece of meat well and boil it in water with a pinch of salt, just enough to cover the meat with two fingers. Collect the foam as many times as needed. Then add the carrots, quartered onions, bay leaves, allspice berries and a pinch of salt.

2. As soon as the meat has come off the bone, stop the fire and strain the juice. Store 750 ml in a bowl.

3. Separately, break the meat into smaller pieces, cut the carrots into cubes and boil the peas separately.

4. Hydrate the gelatin sheets in 200 ml of soup, then squeeze them well and add them over the preserved and heated soup. Stir gently until dissolved.

5. In a rectangular shape, lined with foil, place the pieces of meat, the diced carrots and the peas. Pour over the soup mixed with gelatin. Allow to cool, then refrigerate for a few hours or until the next day.

6. Turn the asp on a plate and carefully remove the foil. Cut it into appropriate thick slices.