Risotto in a slow cooker: preparing an Italian dish with seafood, mushrooms and chicken. How to cook risotto with vegetables using a slow cooker
Risotto is a rice dish that has a special consistency.
It is not as crumbly as pilaf, but not as viscous as porridge. To cook the real thing Italian dish You don't have to be a restaurant chef.
It is enough to have a multicooker in the kitchen and find a couple of good recipes.
Risotto in a slow cooker - general principles preparations
Ideally, arborio rice is used for risotto. This variety has round shape and is rich in starch, which makes the finished dish flowy and creamy. But more and more often, risotto is prepared with other types of rice that are in the kitchen.
What can be added to the dish:
Fresh and frozen vegetables;
Parmesan;
Bacon, lard.
The addition of wine gives the dish a special taste. Mainly used white drink. The wine is added directly to the rice and allowed to be absorbed. Then add broth or water.
In the process of preparing risotto, two modes are usually used. First, the ingredients are fried using the baking or roasting programs. Then it is brought to readiness using the pilaf, buckwheat or rice modes. Risotto is served with Parmesan, often supplemented with basil and fresh tomatoes.
Recipe 1: Risotto in a slow cooker with porcini mushrooms
A recipe for an amazing risotto in a slow cooker, which requires fresh or frozen porcini mushrooms. White wine is also used.
Ingredients
2 cups rice;
200 grams of mushrooms;
2 cloves of garlic;
100 ml oil;
0.5 glass of white wine;
100 ml cream;
100 grams of parmesan;
Bulb;
Preparation
1. Set the “Baking” mode and pour the recipe oil into the multicooker.
2. Add onion, cut into cubes. Fry until golden crust about fifteen minutes.
3. Add chopped mushrooms in small pieces. Before doing this, rinse them well and let the water drain. Fry for another ten minutes.
4. Pour the rice into a bowl, rinse it, and add it to the mushrooms in the slow cooker. Lightly fry too.
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 in the recipe cream, add salt, and stick in the garlic cloves.
8. Close and simmer for 15 minutes on the appropriate program.
9. Three Parmesan cheeses, put half in a dish and stir quickly.
10. Let the risotto sit for half an hour, place it in plates and sprinkle with the remaining Parmesan.
Recipe 2: Slow cooker risotto with shrimp
Seafood often appears in risotto, and here is only one of the options for preparing such a dish. Regular shrimp are used.
Ingredients
2 cups rice;
50 ml white wine;
800 ml of any broth;
1 onion;
400 grams of shrimp;
50 grams of cheese;
0.5 lemon;
2 cloves of garlic;
40 grams of butter;
A pinch of thyme, salt.
Preparation
1. Boil water in a saucepan, add lemon slices, add shrimp and boil for a couple of minutes.
2. Heat the oil in a multicooker on the frying or baking program.
3. Add chopped onion and crushed garlic, throw in a pinch of thyme and fry for five minutes.
4. Add washed rice, pour in half the broth and white wine. Set the program to “Pilaf” and cook for 10 minutes.
5. Open, add peeled shrimp, salt, add grated cheese and pour in the remaining broth. Stir.
6. Close and cook on the same program for another 20 minutes.
7. After the signal, do not open the multicooker immediately. Let the risotto sit for about fifteen minutes before serving.
Recipe 3: Slow Cooker Risotto with Frozen Vegetables
A vegetable version of an Italian dish using a mixture of frozen vegetables. It may contain: peas, green beans, carrots, zucchini, sweet peppers. Choose a set to suit your taste.
Ingredients
300 grams of vegetables;
2 cups rice;
1 tomato;
1 carrot;
3 glasses of water;
Oil 50 ml;
Turmeric, mustard, cumin, pepper to taste.
Preparation
1. Heat the oil in frying mode, add it aromatic spices, heat to release the aroma and throw in the grated carrots. Fry.
2. Add frozen vegetables and cook together until all excess liquid has evaporated.
3. Next add the tomato, cut as desired. There is no need to remove the skin.
4. Wash the rice, add it to the risotto and fry the dish for another ten minutes.
5. All that remains is to add salt and the recipe water.
6. Prepare risotto on the “Pilaf” program for about half an hour. Serve with herbs and grated cheese.
Recipe 4: Slow cooker risotto with chicken
For this dish it is used chicken fillet from the breast. But you can also take trimmed meat from the thigh, in approximately the same quantity. It is advisable to use chicken broth, but you can also use mushroom broth, the taste will be interesting.
Ingredients
Fillet 0.4 kg;
A glass of rice;
Onion head;
3 cloves of garlic;
One carrot;
2 cups broth;
70 ml cream;
0.5 cups grated Parmesan;
5 tablespoons of oil;
The spices are different.
Preparation
1. Set the “Frying” program, pour in the oil and throw in the garlic cut into slices. Fry until golden brown, remove the pieces.
2. B garlic oil add onion, cut into arbitrary pieces.
3. A little later, throw in the grated carrots and fry further.
4. Cut the fillet into small pieces, or strips. Add to the vegetables and fry until the pieces are lightened on all sides.
5. Wash the rice and transfer it to the slow cooker.
6. Add different spices, focusing on your taste. Don't forget about salt.
7. Pour in the cream and then hot broth. Mix.
8. Close, turn on the “Rice” mode and cook for half an hour. Place the finished dish on plates and 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 a little fresh champignons. Or add other mushrooms to the dish.
Ingredients
300 grams of rice;
1.7 liters of broth;
100 grams of plum butter;
100 ml white wine:
300 grams of champignons;
Onion head;
Medium sized carrot;
Bell pepper;
2 cloves of garlic;
50 grams of parmesan;
1 tsp. paprika;
2 tbsp. l. olive oil;
1 tomato.
Preparation
1. Cut the champignons into slices and fry in a slow cooker, adding olive oil. Approximately 15 minutes on the “Baking” mode.
2. As soon as the moisture has evaporated and the mushrooms begin to fry, add the carrots shredded into strips and the same chopped onion, fry together for about ten minutes.
3. Throw in the garlic, heat for a minute and add the chopped sweet pepper.
4. Wash the rice once, add it to the vegetables and mushrooms, stir and pour in the wine. Warm up to evaporate the alcohol.
5. At this stage, add butter and stir.
6. Pour in the hot broth, stir and cover. Cook for twenty minutes on the “Pilaf” or “Buckwheat” program.
7. Open, add Parmesan and stir.
8. Close again and cook for another 15 minutes.
Recipe 6: Slow cooker risotto with chicken and pickled mushrooms
For this dish, in addition to mushrooms, you will also need chicken. You can use fillet or trimmings of meat from the thigh, but without skin. From pickled mushrooms we take honey mushrooms or champignons, the weight is indicated without liquid.
Ingredients
0.25 kg chicken;
0.2 kg of mushrooms;
1 onion;
250 grams of rice;
2 tablespoons plum oil;
3 tablespoons vegetable oil;
100 ml white wine;
900 ml chicken or mushroom broth;
60 grams of parmesan.
Preparation
1. Turn on the multicooker. Set the baking mode, add vegetable oil and let it warm up.
2. Add the diced onion and fry.
3. Add the chicken, cut into small pieces, and fry it too.
4. Cut the mushrooms into slices. If honey mushrooms are used, you can throw in the whole one. The dish will look more interesting.
5. Rinse the rice well.
6. Add the cereal to the mushrooms and 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. Set the program “Rice” or “Pilaf”.
9. Place 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. IN original recipe They put in Arborio rice, but you can use any other variety.
Ingredients
A glass of rice;
150 grams of bacon;
50 grams of parmesan;
50 ml wine;
2 tablespoons of oil;
1 sprig of basil;
2 tomatoes;
1 onion.
Preparation
1. First of all, fry the chopped onion in oil. It is better to use olive oil.
2. Add chopped bacon and fry too, this will take about four minutes.
3. Add lightly washed and dried rice, cook for another five minutes.
4. Pour in the wine and after two minutes add the sliced tomatoes.
5. Throw in spices and stir.
6. Add three glasses of broth, close the multicooker and cook the risotto on the pilaf program for 25 minutes.
7. Chop the basil sprig very finely and mix with grated Parmesan.
8. Place the risotto into plates and sprinkle with the aromatic mixture.
Risotto in a slow cooker - useful 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 chipped, the cereal will quickly boil and it will not be possible to achieve the correct consistency.
It is believed that rice for a dish does not need to be washed so as not to lose starch. But using dirty cereal is not entirely hygienic. Rice needs to be rinsed, but do not keep it in water for a long time.
It is better to cook risotto with two types of oil. Vegetable oil, often olive oil, is used for primary frying of foods. Next, butter is added to the dish, which has a positive effect on the taste.
The classic risotto recipe includes specific, starchy varieties round rice and excellent quality oil.
To give the dish a delicate creamy consistency and a special shade rice cereal should be pre-fried in butter or olive oil. The chicken is boiled until half cooked. Prepared pieces of meat are carefully removed from the bones. Cut the onion as finely as possible and fry until transparent.
Dry wine made from white grape varieties adds an unexpected delicious note. Whipped is added to the finished dish cream sauce with grated cheese (Parmesan).
Ingredients
- 150 g champignons
- 40 g butter
- 1 carrot
- 1 onion
- 200 g chicken meat
- 150 g rice
- 50 ml white wine
- 300 ml broth
- salt and spices to taste
- greens before serving
Preparation
1. Rinse the champignons thoroughly with running water, remove all debris and cut into medium pieces. Put the chicken to cook in salted water with spices, after 25 minutes, remove it and cool. Strain the broth.
2. In a multicooker bowl, melt a piece of butter on the “Baking” or “Frying” mode. For risotto, it is better to use oil with a fat content of 82.5% - it is tastier and sweeter.
3. Onions and carrots need to be peeled, washed and chopped: chop the onion into cubes, grate the carrots. Now pour the onions, carrots and mushrooms into the multicooker bowl and saute on the “Fry” mode for 10 minutes.
4. Disassemble the cooled chicken meat into pieces small pieces, remove the seeds. Transfer the meat to the multicooker bowl.
Chicken risotto is a wonderful Italian dish that is very popular all over the world. This dish is easy to prepare using a slow cooker; the chicken meat comes out tender and juicy, and the rice, in turn, is very tasty. Chicken risotto in a slow cooker can be prepared quickly and without problems - in fact, like everything else.
Chicken risotto in a slow cooker, step-by-step recipe with photos
Ingredients needed:
- 1 large onion;
- 2 tablespoons olive oil;
- 2 cloves of garlic;
- 400 grams of chicken fillet;
- 1 liter chicken broth;
- 1 cup rice;
- spices and salt to taste.
Actually, the recipe for making chicken risotto:
1. Wash and cut the chicken fillet into small pieces. Boil the meat until full readiness. It is advisable to have about one liter of broth left.
2. Chop the onion and garlic.
3. Grease the multicooker pan with olive oil, set the baking mode, and let it heat up a little. Place chopped garlic in slightly heated oil. Fry the garlic for a couple of minutes.
4. Add onion and fry until golden brown.
5. Rice for risotto should be taken already steamed. Place the rice in the oil and fry for a couple of minutes to absorb the aroma.
6. Add a glass of broth to the rice and simmer slowly until the broth evaporates. Then add another glass of broth and wait until it evaporates completely.
7. 5 minutes before cooking rice, add chicken and salt.
8. Mix the risotto well and set the heating mode for 10 minutes.
After the multicooker beeps that it is ready, you can immediately take out the finished product. chicken risotto. Carefully place on a tray, let cool slightly and serve hot.
The modern housewife has at her disposal a large number of household appliances, which greatly simplifies housework. With the help of such a miracle helper, you can prepare real Italian risotto in a slow cooker, the recipe for which you will find below and you can choose any one you like. It is worth noting that doing this culinary arts Not only more convenient, but also more economical - the unit will certainly prepare a wonderful dish.
Risotto with champignons in a slow cooker
We will prepare risotto with champignons using a Redmond multicooker; if you use equipment from another company, the cooking time may vary depending on the power of the device.
Ingredients
- Arborio rice – 2 cups;
- Purified water – 4 glasses;
- Carrots – 1 pc.;
- Onions – 1 pc.;
- Fresh champignons – 0.5 kg;
- Olive oil – for frying;
- Salt and pepper - to taste.
How to cook risotto in a slow cooker
1. Wash the champignons very well under running water, and then chop them into small cubes.
2. Peel the onion and cut it in the same way. It is better to remove the root and top zone, using only the central part of the vegetable.
3. Pour oil into the multicooker bowl, add onions, and after a couple of minutes add mushrooms. Frying is carried out in the “warm up” mode for 7 minutes.
4. Take out the mushrooms and onions and set them aside.
5. Pour the rice inside the multicooker bowl and fill it with water; it must be salted first.
6. Turn on the “warm up” mode and set the timer for a third of an hour.
7. Wash the carrots, peel them, and then finely chop them. You can grate it, it doesn’t matter much, the main thing is that the pieces are not too large. When the timer has 15 minutes left on the timer, add the carrots to the rice and stir.
8. Now let's lay it down fried mushrooms, mix again.
9. Having heard the beep, open the lid and adjust the saltiness of the dish, as well as pepper it. The risotto cooked in the slow cooker is almost ready. Mix everything, let it sit for a couple of minutes and serve.
Risotto in a slow cooker with vegetables and tuna
This slow cooker risotto recipe can easily become completely vegetarian; to do this, you only need to exclude fish from the ingredients.
Ingredients
— Arborio rice – 400 gr.;
— Tomatoes – 4 pcs.;
— Tuna canned in oil – 1 package;
— Chicken broth – 600 ml;
— Bell pepper – 2 pcs.;
— Carrots – 1 pc.;
— Onion – 1 pc.;
— Olives – 100 gr.;
— Olive oil – 1 tbsp;
- Salt and pepper - to taste.
How to make risotto in a slow cooker
1. First we need to prepare our ingredients. Scald the tomatoes with boiling water, remove the skin and finely chop.
2. Take the tuna from the can, you can pour out the oil or use it as additional ingredient- it's a matter of taste. Grind the pieces.
3. Remove the seed part and cap from the pepper. Cut into small squares with a side of half a centimeter.
4. Peel the carrots and grate them.
5. Peel the onion and cut into small cubes.
6. Cut the olives into rings.
7. Pour oil into the multicooker bowl, set the “frying” mode, and set the timer for 7 minutes. Load the onions first.
8. During this time, we need to gradually add all the ingredients to the onion, except rice, while not forgetting to stir.
9. When we hear the signal, we add rice, salt and pepper, pour in the broth, set the “rice” mode, and set the time equal to a third of the part.
10. After the signal sounds, remove the risotto with vegetables and tuna from the multicooker and place it on portioned plates.
Chicken risotto: recipe with chicken broth in a slow cooker
Do you love risotto, but just the flavor of chicken broth isn't enough for you? Then we suggest that you familiarize yourself with the recipe, which uses not only the broth, but also the meat itself. By cooking risotto in a slow cooker you will save your time and effort.
Ingredients
— Arborio rice – 1 cup;
— Chicken broth – 2 cups;
— Olive oil – 30 ml;
— Onion – 1 pc.;
— Garlic – 1 clove;
— Carrots – 1 pc.;
— Chicken fillet – 0.5 kg;
- Salt and black pepper - to taste.
How to cook risotto in a slow cooker
1. Peel onions, garlic and carrots. Cut the onion into cubes, finely chop the garlic, and grate the carrots.
2. Pour oil into the multicooker bowl and set the “frying” mode; all this will take you about 15 minutes. During this time, the onion should acquire a beautiful golden color.
3. Wash the fillet, remove the cartilage tissue and cut into small cubes. Place in a bowl with other ingredients and fry until crust appears.
4. Add rice, salt and pepper, mix everything well and pour in the broth. Set the timer for 35 minutes, and select the “rice” mode. Don't forget to close the lid!
After the specified time has passed, serve the chicken risotto prepared in the slow cooker to the table.
Risotto with bacon and champignons
Mushroom risotto in itself is quite tasty and self-sufficient, however, by adding bacon to such a dish, you will not only experience a new range of taste, but also feel full faster.
Ingredients
— Arborio rice – 2 cups;
— Ham – 100 gr.;
— Onion — 1 pc.;
— Olive oil – 50 ml;
— Chicken broth — 2 cups;
— Saffron – 1 pinch;
— Champignons – 100 gr.;
- Salt and pepper - to taste.
How to make risotto in a slow cooker
1. Peel the onion and cut into small cubes.
2. Wash the champignons well and cut them in the same way as onions, or you can use slices to taste qualities This will not affect the food in any way.
3. We also cut the ham finely; the smaller the pieces, the more uniform the flavor texture of the risotto will be.
4. Pour olive oil into a frying pan with a thick bottom and heat it.
5. When you notice white smoke appearing, reduce the heat to medium and add the onion. As soon as it acquires a golden color, add mushrooms to it, then ham.
6. After our components have been fried in a frying pan for 10-15 minutes, they can be removed from the heat and poured into the multicooker bowl.
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 simple to prepare, but it turns out incredibly tasty and healthy.
An excellent combination of rice and vegetables for dinner amazing taste and richness, which is why the risotto recipe comes first for many.
You can cook risotto with vegetables in a slow cooker with many products: seafood, poultry, fish, and so on. Any recipe of this dish It will turn out extremely tasty, because rice in combination with vegetables and seasonings turns out amazing and aromatic.
In our country, this dish is prepared only with vegetables, but even in this form it will be as beneficial as possible for the body.
This recipe includes only vegetables. The dish is prepared in a slow cooker, because only it can make rice tasty and vegetables as beneficial as possible for the body. It is worth noting: in any recipe, spices play an important role, as they best complement the rice and make it richer.
The traditional risotto recipe includes pilaf seasonings, cumin and turmeric. If desired, you can add a little black pepper during cooking.
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 You can take 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 black mustard added.
Ingredients:
This quantity makes 3 servings ready-made dish. Important: it is recommended to prepare the risotto recipe before serving, as the cold food will lose pleasant taste, aroma and richness.
Step 1
Turn on the multicooker to the “Frying” mode for 15 minutes. Pour some oil into the bowl and wait until it warms up thoroughly. Then put the spices into the bowl.
Step 2
Add frozen vegetables to the seasonings.
Important: There is no need to defrost the product, as it will become more tender and juicier during frying.
If you have chosen fresh vegetables, they must be prepared in advance: peel and rinse the peas, bell pepper cut into cubes, peel the beans and cook in salted water in advance.
Step 3
Closing 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. Peel the carrots and three coarse grater(if desired, it can be cut into bars or cubes). Then add the slices to the vegetables and cereals.
Step 4
Cook the dish for another 5-8 minutes in the same mode. As you cook, you can stir the ingredients a couple of times to ensure they cook evenly.
Step 5
Heat the water, salt it and pour it into the multicooker bowl. Mix the ingredients thoroughly and cook the risotto in the “Rice” mode until cooked. On average this takes 40 minutes.
There is no need to stir the ingredients, as they will cook evenly.
As a result, you will get golden rice with vegetables, which will be especially tasty and healthy.
This recipe is different the easy way preparations. After all, you will not need to pre-prepare meat, seafood and fry them with vegetables.
This dish can easily be served at festive table, because its aroma and unusual appearance can amaze any connoisseur traditional cuisine different nations peace.
Watch another version of this dish in the video below:
