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THE RISOTTO

My biggest problem? to eat vegetables with my girls.

Outside the potato will not go ....... unless I do not propose a great first dish of vegetables ......

My starting point is always the WHITE RISOTTO

Serves 4

- a white onion,

- oil, salt and nut (for broth)

- 320 grams of rice for risotto,

- Parmesan cheese, butter for creaming:

Preparation:

In pressure cooker, fry the onion gently in a little 'oil, when is browned add the rice and toast lightly, sprinkle with half a glass of white wine (if available) add a teaspoon of salt, water and a nut (the amount is three fingers above the rice). Close the pressure cooker and raise the heat. From the moment of breath, lower the heat and count seven minutes, then turn off the flame and wait for stop to blow open the lid. Stir in butter and a generous amount of Parmesan cheese and serve hot.

On this basis, I insert the following variations:

1) beetroot : I go along with the onion also two beautiful red beets, peeled, washed and coarsely chopped. Already when toasted rice risotto takes a magnifco pink.

If your kids are like mine, after cooking, before creaming I remove the pieces of vegetables, is a creamy risotto STRAWBERRY winter and whipped with a little Parmesan, and two tablespoons of fine philadelphia.

2) peas, beets, green beans, cabbage ...... all green vegetables can be passed off as pesto: my girls eat anything that is green and no lumps believing pesto, then the fact that vegetables and cream allows me to add great quantities, the health of girls has been saved!

The green vegetables are first boiled in a little water (or if I hurry, take a few minutes in the microwave) and then step to the blender and turn it into green cream.

then the procedure is the same: Put the cream in a pan with the onion and so on, following the basic recipe.

- In pesto add peas usually at the beginning of cooking also diced ham,

- With chard instead add to the time of creaming sbiciolata a sausage and fried,

- deserve the beans of raw diced tomatoes,

- the cabbage calls for creaming with only philadelphia to dampen the flavor a bit 'strong .....

3) with kohlrabi , the procedure is the same, the risotto takes a great taste of artichokes, you stir in a little olive oil and Parmesan cheese, this is the only way I found to consume this strange vegetables .

If your family does not like this vegetable before creaming remove it, otherwise leave it inside: the consistency that take the diced vegetables is the potato.

I have already successfully tested even my legendary RISOTTO ITALIAN

Cook the rice in white as the basic recipe, at the time of leaving creaming:

- some in white butter and stir in Parmesan cheese,

- some in red beetroot, cooked and stir in the past and Pimero Philadelphia,

- some in green mix with cooked spinach with a clove of garlic and go to Pimero and Parmesan.

It has three stripes on serving plates with a spoonful of diced tomato, and a few flakes of parmesan cheese ....

The vegetables are always those of Robert, for the rice issue to the glory that Bolog ......