Risotto in a slow cooker: preparing an Italian dish with seafood, mushrooms and chicken. Risotto in a multicooker
Risotto is a rice dish that has a special texture.
It is not as crumbly as pilaf, but not as viscous as porridge. You don't have to be a restaurant chef to cook a real Italian dish.
It is enough to have a slow cooker in the kitchen and find a couple of good recipes.
Risotto in a slow cooker - general principles of cooking
Ideally, arborio rice is used for risotto. This variety has a round shape and is rich in starch, which makes the finished dish runny, creamy. But more and more often, risotto is cooked with other types of rice that are in the kitchen.
What can be added to the dish:
Fresh and frozen vegetables;
Parmesan;
Bacon, bacon.
The addition of wine gives a special taste to the dish. Mostly white drink is used. Wine is added directly to the rice and allowed to soak. Then pour in the broth or water.
In the process of preparing risotto, two modes are usually used. First, fry the ingredients on the baking or frying programs. Then bring to readiness in the modes of pilaf, buckwheat or rice. Serve risotto with parmesan, often complemented with basil, fresh tomatoes.
Recipe 1: Risotto in a slow cooker with porcini mushrooms
A recipe for an amazing risotto in a slow cooker, which will require fresh or frozen porcini mushrooms. Wine is also used white.
Ingredients
2 cups of rice;
200 grams of mushrooms;
2 cloves of garlic;
100 ml of oil;
0.5 glass of white wine;
100 ml cream;
100 grams of parmesan;
Bulb;
1 bouillon cube.
Cooking
1. Set the "Baking" mode and pour prescription oil into the multicooker.
2. Add onion, diced. Fry until golden brown for about fifteen minutes.
3. Add mushrooms, cut into small pieces. Before that, we wash them well and let them drain with water. We fry for another ten minutes.
4. Pour rice into a bowl, rinse, send to mushrooms in a slow cooker. Also lightly fry.
5. Add wine, wait for complete evaporation.
6. Mix the bouillon cube and 3.5 cups of water, dissolve and pour into the risotto.
7. Immediately pour prescription cream, salt, stick garlic cloves.
8. Close and simmer for 15 minutes on the appropriate program.
9. Three parmesan, put half in a dish and stir quickly.
10. Let the risotto brew for half an hour, arrange on plates and sprinkle with the remaining parmesan.
Recipe 2: Risotto in a slow cooker with shrimp
Seafood often appears in risotto, and here is just one of the options for preparing such a dish. Used regular shrimp.
Ingredients
2 cups of rice;
50 ml of white wine;
800 ml of any broth;
1 head of onion;
400 grams of shrimp;
50 grams of cheese;
0.5 lemon;
2 cloves of garlic;
40 grams of oil;
A pinch of thyme, salt.
Cooking
1. Boil water in a saucepan, add lemon slices, throw in the shrimp and boil for a couple of minutes.
2. We heat the oil in the multicooker on the frying or baking program.
3. Add chopped onion and crushed garlic, throw a pinch of thyme and fry for five minutes.
4. Add washed rice, pour in half of the broth and white wine. We set the program "Pilaf" and cook for 10 minutes.
5. Open, add peeled shrimp, salt, throw grated cheese and pour in the remaining broth. We stir.
6. Close and cook on the same program for another 20 minutes.
7. After the signal, we do not immediately open the multicooker. Let the risotto rest for fifteen minutes before serving.
Recipe 3: Risotto in a slow cooker with frozen vegetables
A vegetable version of an Italian dish that uses a mixture of frozen vegetables. It may contain: peas, asparagus beans, carrots, zucchini, sweet peppers. Choose a set of your choice.
Ingredients
300 grams of vegetables;
2 cups of rice;
1 tomato;
1 carrot;
3 glasses of water;
Oil 50 ml;
Turmeric, mustard, cumin, pepper to taste.
Cooking
1. We heat the oil in the frying mode, add aromatic spices to it, heat it to release the aroma and throw the grated carrot. Fry.
2. Throw frozen vegetables, cook together until all excess liquid has evaporated.
3. Next, add the tomato, chopped arbitrarily. The skin does not need to be removed.
4. We wash the rice, run it in risotto and fry the dish for another ten minutes.
5. It remains only to salt and add prescription water.
6. Cooking risotto on the "Pilaf" program for about half an hour. Serve with greens, grated cheese.
Recipe 4: Risotto in a slow cooker with chicken
For this dish, chicken fillet from the breast is used. But you can also take trimmed meat from the thigh, in approximately the same amount. It is desirable to use chicken broth, but you can take mushroom broth, the taste will turn out interesting.
Ingredients
Fillet 0.4 kg;
A glass of rice;
onion head;
3 cloves of garlic;
One carrot;
2 cups of broth;
70 ml cream;
0.5 cups of grated Parmesan;
5 tablespoons of oil;
Spices are different.
Cooking
1. We put the program "Frying", pour in the oil and throw the garlic cut into slices. Fry until golden brown, remove pieces.
2. In the garlic oil, add the onion, cut into arbitrary pieces.
3. A little later we throw grated carrots, fry further.
4. Cut the fillet into small pieces, you can use straws. Throw in vegetables and fry until the pieces lighten on all sides.
5. We wash the rice, transfer it to the slow cooker.
6. Add different spices, focusing on your taste. Let's not forget the salt.
7. Pour in the cream and then the hot broth. We mix.
8. Close, turn on the "Rice" mode and cook for half an hour. We lay out the finished dish in plates, sprinkle with parmesan.
Recipe 5: Risotto in a slow cooker with vegetables and mushrooms
To prepare this risotto in a slow cooker, you will need some fresh champignons. Or add other mushrooms to the dish.
Ingredients
300 grams of rice;
1.7 liters of broth;
100 grams of plum oil;
100 ml white wine:
300 grams of champignons;
onion head;
Medium sized carrot;
Bulgarian pepper;
2 cloves of garlic;
50 grams of parmesan;
1 tsp paprika;
2 tbsp. l. olive oil;
1 tomato.
Cooking
1. Cut the mushrooms into slices and fry in a slow cooker, adding olive oil. Approximately 15 minutes on the "Baking" mode.
2. As soon as the moisture evaporates and the mushrooms begin to fry, add the carrots chopped into strips and the same chopped onion, fry together for about ten minutes.
3. We throw the garlic, warm it up for a minute and add the chopped sweet pepper.
4. We wash the rice once, add it to the vegetables with mushrooms, stir and pour out the wine. Warm up to evaporate the alcohol.
5. At this stage, add butter, stir.
6. Pour in hot broth, stir and close. Cooking for twenty minutes on the Pilaf or Buckwheat program.
7. Open, pour Parmesan and stir.
8. Close again and cook for another 15 minutes.
Recipe 6: Risotto in a Multicooker with Chicken and Pickled Mushrooms
For this dish, in addition to mushrooms, you will also need chicken. You can use fillets or trimmings of meat from the thigh, but without the skin. From pickled mushrooms we take mushrooms or champignons, the weight is indicated without liquid.
Ingredients
0.25 kg of chicken;
0.2 kg of mushrooms;
1 onion;
250 grams of rice;
2 tablespoons plum oil;
3 tablespoons of vegetable oil;
100 ml of white wine;
900 ml chicken or mushroom broth;
60 grams of parmesan.
Cooking
1. Turn on the multicooker. We set the baking mode, pour in vegetable oil and let it warm up.
2. Add diced onion, fry.
3. Put the chicken, cut into small pieces, and also fry.
4. Cut the mushrooms into slices. If mushrooms are used, then you can throw it entirely. The dish will look more interesting.
5. Rinse the rice well.
6. We spread the cereal to the mushrooms with chicken, fry for 10 minutes and pour in the wine, let the moisture evaporate.
7. Add butter and hot broth, season the risotto with salt and pepper.
8. Close and cook for 30 minutes. We put the program "Rice" or "Pilaf".
9. Arrange the dish on plates and, while it is hot, sprinkle with parmesan.
Recipe 7: Slow Cooker Risotto with Bacon and Tomatoes
Instead of bacon, you can use smoked meat or pancetta for this dish. The original recipe uses arborio rice, but you can use any other variety.
Ingredients
A glass of rice;
150 grams of bacon;
50 grams of parmesan;
50 ml of wine;
2 tablespoons of oil;
1 sprig of basil;
2 tomatoes;
1 head of onion.
Cooking
1. First of all, fry the chopped onion in oil. Better to use olive oil.
2. Add chopped bacon, also fry, it will take about four minutes.
3. Add slightly washed and dried rice, cook for another five minutes.
4. Pour in the wine and after two minutes add the sliced tomatoes.
5. We throw spices, stir.
6. Add three glasses of broth, close the slow cooker and cook the risotto on the pilaf program for 25 minutes.
7. Chop a sprig of basil very finely and mix with grated parmesan.
8. Divide the risotto into bowls and sprinkle with the aromatic mixture.
Risotto in a slow cooker - tips and tricks
When choosing rice for risotto, you need to pay attention not only to the variety, but also to the integrity of the grain. If it is damaged and has chips, then the cereal will quickly boil soft, and it will not be possible to achieve the correct consistency.
It is believed that rice for the dish does not need to be washed so as not to lose starch. But using dirty cereals is not entirely hygienic. Rice needs to be rinsed, but you should not keep it in water for a long time.
Risotto is best cooked with two types of oil. Vegetable, more often olive, oil is used for primary frying of products. Next, put butter in the dish, which positively affects the taste.
This dish of Italian cuisine has long been loved by many housewives. Making risotto in a slow cooker is just as easy as making it on the stovetop. It will even turn out much easier, faster and tastier. Do you want to check it out? Then we offer to cook risotto with us in a slow cooker according to these recipes.
Italian housewives have several secrets of cooking this dish. In the process of preparation, we will share these secrets with you. The first and most important thing is attention to the main ingredient - rice. Suitable varieties are Arborio, it is possible to purchase Vialone or Carnaroli. It is important that the rice is starchy, then the dish will turn out to be the right consistency.
Products for this dish:
- rice - 400 g;
- olive oil - 2 tbsp;
- broth - 1 l;
- garlic - 2 cloves;
- onion - 1 pc.;
- dry white wine - 2 glasses;
- butter - 70 g;
- celery root - half;
- cheese "Parmesan" - 100 g.
Preparing risotto in a slow cooker:
- Rice must be fried. To do this, a container with thick walls is allocated, you can fry rice in a pan or in a slow cooker. Roasting will open the top pores of the grains to absorb as much liquid as possible.
- Regarding the rice variety, it was said above that it is undesirable to boil the rice. Let it be a little undercooked so that you can say this: “al dente” or try “by the tooth”. Such rice will be dense, not sticky.
- Look closely at the rice you are about to cook, literally examine each grain. Rice should be whole, not damaged, then it will cook evenly and there will be no sticky lumps. And it is very important - rice is in no case washed after cooking!
- And now we proceed to the step-by-step preparation of risotto in a multicooker: you need to put oil (both types) in the multicooker bowl, add garlic, celery and onions (grind all components). Fry in the "Frying" mode, stirring constantly until the products become softer. Do not overcook onions and celery. As soon as you see that the onion begins to set, you need to pour the rice, mix.
- Rice is fried without leaving the multicooker, constantly stirring the contents (“Frying” program). Cook until the rice becomes translucent.
- Now you need to pour the wine, mix again and continue cooking until the liquid is completely absorbed.
- Do not forget to constantly stir the rice with vegetables so that it cooks evenly. If you see that the heating of the multicooker is intense, you can switch the device to the “Extinguishing” mode, but you should not close the lid.
- Next, the next step is to pour the broth (hot!) 1.5 cups to the rice, add salt to taste.
- Now we switch the device to the “Extinguishing” mode, cook again until the rice takes all the liquid into itself. Follow the process to immediately add a spoonful of warm broth. Rice needs to be stirred from time to time and tasted.
- This rule is mandatory: we tried it, we understand that the rice is still hard, add a spoonful of broth again, mix, cook until the liquid evaporates, try again. You may need to add some salt. By the way, the dish is not salted to the ideal, because at the end of cooking risotto in a slow cooker, you need to add hard cheese, which will add flavor to this dish. Therefore, it is important not to oversalt, stick to the golden mean.
- If you are cooking-tasting-adding broth, the rice remains firm and the broth has run out, then add water. Just take it hot and always boiled.
- When the rice reaches the stage of readiness, you need to turn off the device, add grated cheese, mix. You can leave the risotto in the slow cooker for a couple of minutes with the lid closed. During this time, you need to have time to warm up the plates and set the table.
Quickly pour risotto on plates, invite everyone to the table. Risotto in a slow cooker is a very tasty dish, you will love this delicate, creamy taste. Bon appetit!
How to cook risotto in a slow cooker. Secrets of professionals
To prepare a real Italian dish, you must definitely study these recommendations:
- choice of oil - not only vegetable oil is suitable, but also sunflower, pumpkin or rapeseed oil. But only be sure to add half the butter. If you want to cook risotto in a slow cooker only with butter, you need to make sure that it does not overheat and darken;
- onion for this dish is a must, it gives juiciness, a special taste. Onions are fried first, then rice is added. Some cooks do the opposite: fry rice, then onions. It all depends on the variety of rice;
- filling or filler: for a classic risotto in a slow cooker, you only need hard cheese, but you can also cook this dish with the addition of vegetables, seafood, meat and even fish. Then the cooking time increases, especially for meat. With seafood, everything is simpler - shrimp or crab meat are added just a couple of minutes before the risotto is cooked in a slow cooker;
- wine - believe it or not, but without this ingredient it will not work. Therefore, you will have to allocate a couple of glasses of dry white wine in order to cook risotto in a slow cooker according to all the rules;
- broth - you already know that you will have to be present and literally help the slow cooker cook this dish. Important: if you cook risotto in a slow cooker, then you need to put a saucepan with broth on the stove on a slow fire. The classic Italian broth recipe uses beef broth. If desired, you can cook risotto in a slow cooker on vegetable broth, chicken, pork and even fish.
Risotto in a slow cooker with vegetables
A slow cooker will help you prepare a lean, light and tasty dish. Let's cook risotto together in a slow cooker with vegetables.
Food preparation:
- rice - 2 cups;
- water or vegetable broth - 3 cups;
- fresh or frozen vegetables: beans, zucchini, sweet peppers, peas;
- carrots and onions - 1 pc.;
- fresh tomato - 1 pc.;
- spices, salt - to taste;
- vegetable oil - 2 tbsp.
Cooking step by step:
- Pour oil into the bowl. We take what is available at home: sunflower, olive or pumpkin, you can rapeseed.
- We activate the device, click on "Frying". The oil should warm up for a couple of minutes.
- You can immediately pour dry spices into the oil, then chopped onion, and after a couple of minutes - carrots (on a fine grater).
- After a few more minutes, when the vegetables are fried, open the package of frozen vegetables, pour into the bowl of the appliance. Stir, cook under the lowered lid for 10 minutes (“Extinguishing” program).
- In the process of cooking vegetables, you need to mix the vegetables several times, for even cooking.
- Wash the rice well, fry it separately in a pan or pour it immediately without frying to vegetables.
- Cut a fresh tomato into slices, also attach to the rest of the products. Stir, stew the rice almost “dry” for 5 minutes with vegetables, then add hot vegetable broth or boiled freshly boiled water.
- The device must be switched, set the program "Rice" (if any) or "Cereals". Cook until rice is done. It is important not to miss the time so that the rice does not boil.
- At the end of cooking, you need to try the risotto in a slow cooker for salt, you may want to enrich this dish, sprinkle with a mixture of dry spices and salt.
- Risotto is served hot as an independent dish, and a classic serving option is also possible: with a salad of fresh vegetables, a piece of boiled fish.
Risotto in a slow cooker with mushrooms
Do you want to cook a delicious, hearty Italian dish? Then quickly prepare all the ingredients and you can please your family with your culinary skills.
You will need the following:
- Rice varieties "Carnaroli" or "Arborio" - 2 cups;
- chicken broth - 1 cup (can be replaced with a cube);
- mushrooms "Champignons" - 200 g;
- dry white wine - 1 glass;
- cream - 100 g;
- vegetable oil - 2 tablespoons;
- onion - 1 pc.;
- hard cheese - 100 g.
Cooking:
- We clean the onion, cut it finely, fry in oil until the color changes (“Frying” program).
- We clean the garlic, but do not chop it, but simply press it down with a knife, put it in the bowl of the appliance. Roasting time - 1 minute.
- Fresh mushrooms need to be cleaned, washed, cut. Frozen or dried mushrooms should be soaked in water, drained, cut if necessary. Fry together with onions.
- Sort and wash the rice, pour into a slow cooker with vegetables, mix. Add wine, continue cooking risotto in a slow cooker until the liquid has completely evaporated.
- As soon as you see that the rice becomes dry, you need to pour the cream, mix. Then add hot broth, mix well. You can immediately put spices and salt.
- Now you can relax a little, because you no longer need to stir the dish so often. It is enough to switch the device to the "Extinguishing" mode, and set the timer for 15 minutes.
- After 10 minutes, add grated cheese (half portion), mix. If you want, you can enrich the dish with chopped fresh herbs.
- After the signal, leave the risotto in the slow cooker with the lid closed for 5 minutes.
- We lay out the hot dish on plates, sprinkle with grated cheese, invite everyone to the table. Bon appetit!
Risotto in a slow cooker "in Russian"
You can cook this popular Italian dish with different products. It can be meat, fish and other seafood, as well as vegetables or just cheese with cream. But the constant ingredient is always rice. It is he who is given the main mission to make this dish unusually tender and tasty. Therefore, the choice of rice should be approached as responsibly as possible. A suitable variety of rice to cook this dish is Arborio, but you can use even the most common rice that is sold in any grocery store. The main thing is not to be afraid of experiments and then everything will work out.
We cook from the following products:
- rice - 2 cups;
- water or broth - 4 cups;
- onion, carrot - 1 pc.;
- fresh tomato or tomato sauce - 1 pc. or 1 tablespoon;
- salt, spices - to taste;
- olive oil - 2 tablespoons;
- sour cream - half a glass;
- flour - 2 tablespoons;
- sour cream - 150 ml.
How to cook:
- Vegetables - wash and peel, chop as follows: onion finely-finely, carrots can be grated or finely chopped, tomatoes - peeled and cut into equal cubes.
- First, we make a delicious gravy from vegetables. You need to fry the onion, carrot, and then add the tomato in hot oil. Program "Baking" or "Frying", time 15 minutes.
- And in the meantime, while the vegetables are cooking, you need to prepare a sauce from dry ingredients: mix flour with salt and spices, add a little water and sour cream. First the dry ingredients, then the liquids.
- Pour the sauce over the vegetables, mix, switch the multicooker to the "Stew" mode, set the time for 20 minutes. Or you can extend the “Frying” for another 20 minutes.
- Rice - sort out, rinse in hot water, put in a colander to drain excess liquid.
- The gravy is ready, most of it needs to be transferred to a clean bowl, and in the smaller part remaining in the slow cooker, add rice - pour the broth or hot water there, set the risotto cooking mode in the slow cooker to “Pilaf”.
As soon as you hear the signal, you can try the readiness of the rice. If it suits you, then set the table - and let the dish remain under the closed lid for now. Time for "rest" - 5-7 minutes, then pour the risotto into plates, decorate with a sprig of greenery. Serve with grated hard cheese. Happy tasting a new dish!
Risotto in a slow cooker. Video
Risotto is a rice dish with a special texture.
It is not as crumbly as pilaf, but not as viscous as porridge. You don't have to be a restaurant chef to cook a real Italian dish.
It is enough to have a slow cooker in the kitchen and find a couple of good recipes.
Risotto in a slow cooker - general principles of cooking
Ideally, arborio rice is used for risotto. This variety has a round shape and is rich in starch, which makes the finished dish runny, creamy. But more and more often, risotto is cooked with other types of rice that are in the kitchen.
What can be added to the dish:
Fresh and frozen vegetables;
Parmesan;
Bacon, bacon.
The addition of wine gives a special taste to the dish. Mostly white drink is used. Wine is added directly to the rice and allowed to soak. Then pour in the broth or water.
In the process of preparing risotto, two modes are usually used. First, fry the ingredients on the baking or frying programs. Then bring to readiness in the modes of pilaf, buckwheat or rice. Serve risotto with parmesan, often complemented with basil, fresh tomatoes.
Recipe 1: Risotto in a slow cooker with porcini mushrooms
A recipe for an amazing risotto in a slow cooker, which will require fresh or frozen porcini mushrooms. Wine is also used white.
Ingredients
2 cups of rice;
200 grams of mushrooms;
2 cloves of garlic;
100 ml of oil;
0.5 glass of white wine;
100 ml cream;
100 grams of parmesan;
Bulb;
1 bouillon cube.
Cooking
1. Set the "Baking" mode and pour prescription oil into the multicooker.
2. Add onion, diced. Fry until golden brown for about fifteen minutes.
3. Add mushrooms, cut into small pieces. Before that, we wash them well and let them drain with water. We fry for another ten minutes.
4. Pour rice into a bowl, rinse, send to mushrooms in a slow cooker. Also lightly fry.
5. Add wine, wait for complete evaporation.
6. Mix the bouillon cube and 3.5 cups of water, dissolve and pour into the risotto.
7. Immediately pour prescription cream, salt, stick garlic cloves.
8. Close and simmer for 15 minutes on the appropriate program.
9. Three parmesan, put half in a dish and stir quickly.
10. Let the risotto brew for half an hour, arrange on plates and sprinkle with the remaining parmesan.
Recipe 2: Risotto in a slow cooker with shrimp
Seafood often appears in risotto, and here is just one of the options for preparing such a dish. Used regular shrimp.
Ingredients
2 cups of rice;
50 ml of white wine;
800 ml of any broth;
1 head of onion;
400 grams of shrimp;
50 grams of cheese;
0.5 lemon;
2 cloves of garlic;
40 grams of oil;
A pinch of thyme, salt.
Cooking
1. Boil water in a saucepan, add lemon slices, throw in the shrimp and boil for a couple of minutes.
2. We heat the oil in the multicooker on the frying or baking program.
3. Add chopped onion and crushed garlic, throw a pinch of thyme and fry for five minutes.
4. Add washed rice, pour in half of the broth and white wine. We set the program "Pilaf" and cook for 10 minutes.
5. Open, add peeled shrimp, salt, throw grated cheese and pour in the remaining broth. We stir.
6. Close and cook on the same program for another 20 minutes.
7. After the signal, we do not immediately open the multicooker. Let the risotto rest for fifteen minutes before serving.
Recipe 3: Risotto in a slow cooker with frozen vegetables
A vegetable version of an Italian dish that uses a mixture of frozen vegetables. It may contain: peas, asparagus beans, carrots, zucchini, sweet peppers. Choose a set of your choice.
Ingredients
300 grams of vegetables;
2 cups of rice;
1 tomato;
1 carrot;
3 glasses of water;
Oil 50 ml;
Turmeric, mustard, cumin, pepper to taste.
Cooking
1. We heat the oil in the frying mode, add aromatic spices to it, heat it to release the aroma and throw the grated carrot. Fry.
2. Throw frozen vegetables, cook together until all excess liquid has evaporated.
3. Next, add the tomato, chopped arbitrarily. The skin does not need to be removed.
4. We wash the rice, run it in risotto and fry the dish for another ten minutes.
5. It remains only to salt and add prescription water.
6. Cooking risotto on the "Pilaf" program for about half an hour. Serve with greens, grated cheese.
Recipe 4: Risotto in a slow cooker with chicken
For this dish, chicken fillet from the breast is used. But you can also take trimmed meat from the thigh, in approximately the same amount. It is desirable to use chicken broth, but you can take mushroom broth, the taste will turn out interesting.
Ingredients
Fillet 0.4 kg;
A glass of rice;
onion head;
3 cloves of garlic;
One carrot;
2 cups of broth;
70 ml cream;
0.5 cups of grated Parmesan;
5 tablespoons of oil;
Spices are different.
Cooking
1. We put the program "Frying", pour in the oil and throw the garlic cut into slices. Fry until golden brown, remove pieces.
2. In the garlic oil, add the onion, cut into arbitrary pieces.
3. A little later we throw grated carrots, fry further.
4. Cut the fillet into small pieces, you can use straws. Throw in vegetables and fry until the pieces lighten on all sides.
5. We wash the rice, transfer it to the slow cooker.
6. Add different spices, focusing on your taste. Let's not forget the salt.
7. Pour in the cream and then the hot broth. We mix.
8. Close, turn on the "Rice" mode and cook for half an hour. We lay out the finished dish in plates, sprinkle with parmesan.
Recipe 5: Risotto in a slow cooker with vegetables and mushrooms
To prepare this risotto in a slow cooker, you will need some fresh champignons. Or add other mushrooms to the dish.
Ingredients
300 grams of rice;
1.7 liters of broth;
100 grams of plum oil;
100 ml white wine:
300 grams of champignons;
onion head;
Medium sized carrot;
Bulgarian pepper;
2 cloves of garlic;
50 grams of parmesan;
1 tsp paprika;
2 tbsp. l. olive oil;
1 tomato.
Cooking
1. Cut the mushrooms into slices and fry in a slow cooker, adding olive oil. Approximately 15 minutes on the "Baking" mode.
2. As soon as the moisture evaporates and the mushrooms begin to fry, add the carrots chopped into strips and the same chopped onion, fry together for about ten minutes.
3. We throw the garlic, warm it up for a minute and add the chopped sweet pepper.
4. We wash the rice once, add it to the vegetables with mushrooms, stir and pour out the wine. Warm up to evaporate the alcohol.
5. At this stage, add butter, stir.
6. Pour in hot broth, stir and close. Cooking for twenty minutes on the Pilaf or Buckwheat program.
7. Open, pour Parmesan and stir.
8. Close again and cook for another 15 minutes.
Recipe 6: Risotto in a Multicooker with Chicken and Pickled Mushrooms
For this dish, in addition to mushrooms, you will also need chicken. You can use fillets or trimmings of meat from the thigh, but without the skin. From pickled mushrooms we take mushrooms or champignons, the weight is indicated without liquid.
Ingredients
0.25 kg of chicken;
0.2 kg of mushrooms;
1 onion;
250 grams of rice;
2 tablespoons plum oil;
3 tablespoons of vegetable oil;
100 ml of white wine;
900 ml chicken or mushroom broth;
60 grams of parmesan.
Cooking
1. Turn on the multicooker. We set the baking mode, pour in vegetable oil and let it warm up.
2. Add diced onion, fry.
3. Put the chicken, cut into small pieces, and also fry.
4. Cut the mushrooms into slices. If mushrooms are used, then you can throw it entirely. The dish will look more interesting.
5. Rinse the rice well.
6. We spread the cereal to the mushrooms with chicken, fry for 10 minutes and pour in the wine, let the moisture evaporate.
7. Add butter and hot broth, season the risotto with salt and pepper.
8. Close and cook for 30 minutes. We put the program "Rice" or "Pilaf".
9. Arrange the dish on plates and, while it is hot, sprinkle with parmesan.
Recipe 7: Slow Cooker Risotto with Bacon and Tomatoes
Instead of bacon, you can use smoked meat or pancetta for this dish. The original recipe uses arborio rice, but you can use any other variety.
Ingredients
A glass of rice;
150 grams of bacon;
50 grams of parmesan;
50 ml of wine;
2 tablespoons of oil;
1 sprig of basil;
2 tomatoes;
1 head of onion.
Cooking
1. First of all, fry the chopped onion in oil. Better to use olive oil.
2. Add chopped bacon, also fry, it will take about four minutes.
3. Add slightly washed and dried rice, cook for another five minutes.
4. Pour in the wine and after two minutes add the sliced tomatoes.
5. We throw spices, stir.
6. Add three glasses of broth, close the slow cooker and cook the risotto on the pilaf program for 25 minutes.
7. Chop a sprig of basil very finely and mix with grated parmesan.
8. Divide the risotto into bowls and sprinkle with the aromatic mixture.
When choosing rice for risotto, you need to pay attention not only to the variety, but also to the integrity of the grain. If it is damaged and has chips, then the cereal will quickly boil soft, and it will not be possible to achieve the correct consistency.
It is believed that rice for the dish does not need to be washed so as not to lose starch. But using dirty cereals is not entirely hygienic. Rice needs to be rinsed, but you should not keep it in water for a long time.
Risotto is best cooked with two types of oil. Vegetable, more often olive, oil is used for primary frying of products. Next, put butter in the dish, which positively affects the taste.
Time: 70 min.
Servings: 4-6
Difficulty: 3 out of 5
How to cook risotto with vegetables using a slow cooker
Risotto is an Italian dish that enjoys considerable success in our time. In Italy, this dish is also known as pizza, pasta and other dishes.
In our country, everyone can cook risotto with vegetables in a slow cooker, because it is easy to prepare, but it turns out to be unusually tasty and healthy.
An excellent combination of rice and vegetables gives dinner an amazing taste and richness, so the risotto recipe is in the first place for many.
You can cook risotto with vegetables in a slow cooker with many products: seafood, poultry, fish, and so on. Any recipe for this dish will turn out to be unusually tasty, because rice, combined with vegetables and seasonings, turns out to be amazing and fragrant.
In our country, this dish is prepared only with vegetables, but even in this form it will turn out to be the most beneficial for the body.
This recipe includes only vegetables. A dish is being prepared in a slow cooker, because only it can make rice tasty, and vegetables - the most useful for the body. It is worth noting: in any recipe, spices play an important role, which complement the rice in the best way and make it more saturated.
The traditional risotto recipe includes pilaf seasonings, cumin and turmeric. You can add some black pepper during cooking if you like.
If you are going to cook risotto with poultry, meat or fish, take care of choosing a recipe in advance, as they differ significantly from each other.
Vegetables for this recipe can be taken either fresh or frozen - in any case, the dish will turn out tasty and healthy. The finished dish can be sprinkled with grated cheese and add black mustard.
Ingredients:
From this amount of products, 3 servings of the finished dish are obtained. Important: it is recommended to prepare the risotto recipe before serving, as cold food will lose its pleasant taste, aroma and richness.
Step 1
We turn on the multicooker on the “Frying” mode for 15 minutes. Pour a little oil into the bowl and wait until it warms up thoroughly. Then put the spices into the bowl.
Step 2
Add frozen vegetables to seasonings.
Important: it is not necessary to defrost the product, as it will become more tender and juicier during the frying process.
If you have chosen fresh vegetables, they must be prepared in advance: peel and rinse the peas, cut the bell pepper into cubes, peel the beans and cook in salted water in advance.
Step 3
Close the kitchen appliance and fry the food for 10 minutes. However, they do not need to be stirred. Then add pre-washed rice to the bowl.
Wash the tomato and cut into small pieces. We clean the carrots and three on a coarse grater (if desired, it can be cut into bars or cubes). Then add cutting to vegetables and cereals.
Step 4
We cook the dish for another 5-8 minutes in the same mode. You can stir the food a couple of times as it cooks so that it cooks evenly.
Step 5
We heat the water, salt it and pour it into the multicooker bowl. Thoroughly mix the ingredients and cook the risotto in the "Rice" mode until cooked. On average, it takes 40 minutes.
You do not need to stir the ingredients, as they will boil evenly.
As a result, you will get golden rice with vegetables, which will turn out to be especially tasty and healthy.
This recipe is easy to prepare. After all, you will not need to pre-prepare meat, seafood and fry them with vegetables.
Such a dish can easily be served on the festive table, because its aroma and unusual appearance can amaze any connoisseur of traditional cuisine from different peoples of the world.
See another version of this dish in the video below:
Risotto is a charming Italian dish that is traditionally made from round-grain rice with the addition of broth, dry white wine and other ingredients. Today we will try to cook a dish from sunny Italy, risotto, in a slow cooker.
Risotto with champignons
Mushrooms fried with onions will add a unique taste to rice, it is thanks to these ingredients that the finished dish will disappear from your saucepan in a couple of minutes. And what will be the aroma of risotto, you can’t even imagine until you start cooking it!
Ingredients:
- Rice - 2 cups;
- Water - 4 glasses;
- Medium carrot - 1 piece;
- Onions - 1 piece;
- Champignons - 400 grams;
- Vegetable (olive) oil - for frying;
- Salt, pepper - to taste.
Cooking:
1. Step one: Before using rice, we wash it, after which we put it in a multicooker pan and pour the required amount of pre-salted water. Set the mode "Warming up" (20 minutes).
2. Step two: We cut the carrots in any way, but I approached this process more creatively and created flowers from it. 5 minutes after the start of boiling rice, add carrots to it. We mix all the ingredients.
2. Step three: Wash the mushrooms, peel (if necessary) and finely chop. We do the same with the bow. Next, put the onion in the pan and fry it for about 2-3 minutes in vegetable or olive oil, after which, add the mushrooms to it and fry everything until cooked. The same could be done in a slow cooker, but before boiling the rice. Then the same “Warm-up” mode is used, but the time is significantly reduced (about 5-7 minutes).
3. Step four: Once the mushrooms are fried, add them to the rice. Mix everything periodically. As soon as the multicooker notifies you, with a sound signal, about the preparation of the dish, turn it off.
4. Step five: Put the finished dish on a plate. Garnish with herbs or cheese if desired.
Servings: 4
Cooking time: 1,5 hour
Multicooker model: "Polaris" PMC 0508AD.
Power: 700 W
Seafood recipe
Risotto with seafood in a slow cooker is the sea and the sun of fabulous Italy.
Ingredients:
- Rice - 2 cups;
- Chicken broth - 4 cups;
- Butter - 50 g;
- Water - 1/2 cup;
- Bulb - 1 piece;
- 1/2 cup vegetable broth;
- Hard cheese - 50 g;
- Seafood with shrimp - 300 g;
- Rosemary - 1 teaspoon;
- Thyme - 1 teaspoon;
- Ground black pepper - 1/2 teaspoon;
- Salt - a pinch.
Cooking:
- In order to prepare the dish, prepare a sea cocktail with shrimp, this is required by the recipe. Defrost seafood at room temperature, then boil them in boiling water until tender. Salt the water first, you can also add a pinch of black pepper and a drop of lemon juice.
- We clean the garlic and onion, finely chop the vegetables. If you took fresh thyme and rosemary, chop the herbs as well, you can also take dried herbs.
- Put the butter in the bowl, melt it, then pour the rice into the bowl and mix it well with the butter. Then add chopped onion and garlic, mix again.
- Then pour the ingredients with white wine, add half the chicken broth. We close the lid, on the multicooker Redmond, Polaris or others, set the "Pilaf" mode. Cooking 10 minutes.
- After the time has elapsed, open the lid, add seafood with shrimp and chopped herbs to the rice, grated cheese on a fine grater. Pour in the remaining chicken broth, and also pour in the vegetable broth. Salt, pepper and mix well.
- Cook for another 15-20 minutes, then put on serving plates and serve.
Risotto with seafood in a slow cooker is ready! Our shrimp recipe turned out to be very fragrant and tasty.
Risotto with seafood in the REDMOND multicooker
Recipe with mushrooms
Risotto with will appeal to avid mushroom pickers. The taste is surprising and unusual, unusual for Russian cuisine.
Ingredients:
- Rice - 2 cups;
- Water - 3 glasses;
- Dry white wine - 1 glass;
- Mushrooms - 500 g;
- White onion - 1 piece;
- Butter - 100 g;
- Hard cheese - 50 g;
- Salt - to taste;
Cooking:
- To prepare a dish, study the recipe. If the mushrooms are frozen - defrost them, chop them. Onion cut into small cubes. Lubricate the bowl in the multicooker with a small amount of butter, turn on the “Frying” mode, put the chopped mushrooms and onions, fry for 3 minutes.
- Rinse the rice under cold water, then pour over the ingredients. Salt and pepper to taste, then add cold water and dry white wine, mix everything thoroughly.
- We turn on the “Pilaf” mode for forty minutes.
- After the beep, open the lid and spread the butter over the risotto. We close the lid, leave the dish to “reach” for another 10 minutes in the “Heating” mode.
- After the time has passed, put the dish on portioned plates, sprinkle with grated cheese on top, decorate with fresh herbs if desired and serve.
Risotto with mushrooms in a slow cooker is ready! Preparing it is quite simple, especially if the kitchen has a favorite "assistant" Redmond or Polaris, and possibly with a different name.
Recipe with vegetables
Ingredients:
- Rice - 400 grams;
- Tomatoes - 4 pieces;
- Tuna in oil - 1 can;
- Chicken broth - 600 ml;
- Bulgarian pepper - 2 pieces;
- Carrots - 1 piece;
- Bulb - 1 piece;
- Olives - 100 grams;
- Olive oil - 1 tbsp. l.;
- Salt - to taste;
- Ground black pepper - to taste.
Cooking:
- In order to prepare this recipe, cut the pepper in half, clean out the seeds, rinse well. Finely chop the onion, chop the tomatoes, after removing the skin from them. Three peeled carrots on a coarse grater.
- Lubricate the bowl of the multicooker with olive oil, put the onion in it, fry in the "Frying" mode. Gradually add to the onions, carrots, peppers and tomatoes. Also add chopped tuna. Fry the ingredients for 5-7 minutes, stirring constantly.
- Next, pour rice into the slow cooker, pour the broth, salt and pepper, mix.
- We close the lid, turn on the "Rice" mode for 15-20 minutes. After the beep, take out the dish and serve.
Risotto with vegetables in a slow cooker is ready!
Recipe with pumpkin
Ingredients:
- Rice - 2 cups;
- Hard cheese - 50 grams;
- Dry white wine - 1/2 cup;
- Pumpkin - 400 grams;
- Sugar - 1 pinch;
- Salt - to taste.
Cooking:
- In order to cook Italian rice with pumpkin, we clean the pumpkin, remove the seeds from it, leaving only the juicy pulp. We cut this pulp into small cubes, grease the bowl with oil, spread the pumpkin, simmer for 10-12 minutes.
- Next, add sugar, salt, spices to taste, pour pre-washed rice. Stir, pour white wine. Simmer the ingredients with the pumpkin until tender on the "Extinguishing" mode, about 20-30 minutes. 10 minutes before cooking, add grated cheese.
- After the sound, we take out the dish and lay it on plates, then serve.
Risotto with pumpkin, cooked in a slow cooker, ready!
Recipe with chicken
Ingredients:
- Rice - 1 cup;
- Chicken broth - 2 cups;
- Vegetable oil - 30 milliliters;
- Onions - 1 piece;
- Garlic - 1 clove;
- Carrots - 1 piece;
- Chicken fillet - 1/2 kg;
- Salt - to taste;
- Black ground pepper - to taste.
Cooking:
- Lubricate the bowl of the multicooker, turn on the "Frying" mode. Put the peeled and finely chopped garlic and chopped onion into the bowl. Fry vegetables until golden. We also send grated carrots there. We fry for another 10 minutes.
- Cut the chicken fillet into cubes, add to the vegetables, mix the ingredients, fry until the meat is golden.
- After that, pour the washed rice, mix, salt and pepper, pour chicken broth. We turn on the “Rice” mode for 35 minutes, cook with the lid closed. After the time has elapsed, we take out a dish with chicken and serve.
Risotto in a slow cooker with chicken, ready. Bon appetit!
Loading...
