3 tasty Ways to Turn Rice Into a Meal!

Name: 3 tasty Ways to Turn Rice Into a Meal!
Uploaded: 2019-03-16T08:49:54Z
Duration: PT187.802S
Channel: Top Cookist ideas

published on 16 March, 2019 at 09:49

Strawberry risotto:

INGREDIENTS
200g rice
olive oil
onion
strawberries
1 glass of wine
salt
300ml vegetable oil

DIRECTIONS
1. Sauté the onion in some olive oil. Add the rice and let it get toasted.
2. Simmer with a glass of wine until reduced. Add the salt
3. Continue cooking by gradually adding the vegetable broth.
4. After it has cooked about 15 minutes add the strawberries.
5. Mix well and serve.

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Pumpkin and sausage risotto:

INGREDIENTS
1 small pumpkin
3 tbsp olive oil
1 sausage
150g pumpkin
200g rice
500ml vegetable stock
1/2 cup wine
salt
basil
a knob of butter
Parmesan cheese, as needed

DIRECTIONS
1. Remove the top of the pumpkin and empty it out. We used a decorative pumpkin, but if you find a small enough edible pumpkin, then chop up the pulp and use it in your risotto.
2. Sauté the onion in some olive oil. Add the sausage and let it brown, then add the pumpkin. Let it cook for at least 5 minutes before pouring in the rice.
3. Toast the rice for 5 minutes and add the wine. Start cooking the rice by slowly adding the vegetable stock.
4. After about 15 minutes the rice should be ready. Blend in some butter and Parmesan cheese at the end.
5. Serve it inside the pumpkin and top it off with some basil.

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Tomatoes stuffed with rice:

INGREDIENTS

2 tomatoes
salt
pepper
onion
oil
250g rice
1 cup white wine
150g tomato purée
basil
Parmesan cheese
scamorza cheese

DIRECTIONS
First, wash the tomato, cut off the top and remove the pulp. Let the tomato dry off and put aside the pulp. In a pan, brown the onion in some oil, pour in the rice and let it toast for a few minutes, pour in the cup of wine and stir. Now pour in the tomato purée and the tomato pulp and let it cook for at least 15 minutes. A couple of minutes before the rice is ready, remove it from the stove and pour the rice into the tomatoes. You can add anything you like to the filling, we added scamorza cheese to make it even tastier. Bake the stuffed tomatoes at 180°C for 30 minutes and serve with a basil leaf.