How to prepare risotto in 3 ways

Jun 02, 2021 Michał Pelc

Risotto is an easy and quick way to make a delicious lunch or dinner. See how to make risotto with zucchini, peas and mushrooms. You will also learn how to prepare a base for a risotto with any addition and how to prepare a risotto from a ready-made mixture for the pan.

How to prepare a risotto?

  • Prepare 700 ml of vegetable stock
  • Dice the onion and garlic into small cubes
  • Heat 2 tablespoons of olive oil in a frying pan and sauté the onion first, then the garlic
  • Add the rice and mix well so that all the rice is covered with oil. Fry for a couple of minutes.
  • Add the broth in portions of about 150-200ml and stir constantly. The rice is to be gently boiled in the broth all the time.
  • When you have used 2/3 of the broth, add your favorite additive. Keep stirring and adding the broth until finished.
  • Finally, add a solid batch of Parmesan or yeast flakes

Additions to risotto:

  • Pea risotto: blend 225 peas with a tablespoon of water and add to the rice after 2/3 of the broth has been absorbed
  • Zucchini risotto: grate 225g of zucchini on large mesh graters and add to the rice after 2/3 of the broth has been absorbed


  • If you are preparing risotto for the first time, it is worth having a slightly larger stock of broth, e.g. 1 liter.
  • Set the pan temperature so that the rice does not stick to the stirring process. The rice is supposed to mix easily.
  • Add enough broth so as not to interrupt cooking. There can't be too much of it.

Recipe for risotto with peas

Recipe for risotto with zucchini

I am preparing a vegetable broth

I cut the onion and garlic into small cubes

I blend the peas with a tablespoon of water

I grate the zucchini on a grater with large eyes

I glass the onion in the pan and add the garlic

I fry the rice

I add the first batch of broth

After adding 2/3 of the broth, it's time for peas or zucchini

I keep stirring and adding the broth to the end

Finally, I add Parmesan or yeast flakes

I haven't eaten that yet

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