Risotto with meatballs

Category: Dishes from cereals and flour products
Risotto with meatballs

Ingredients

Rice 1st
Minced meat 500gr
Onion 2
Carrot 1
Green onions
Dill
Water or broth 2st
Salt pepper
A tomato 1

Cooking method

  • I bring to your attention a very simple, hearty, and easy to prepare dish.
  • When it's hot and you don't want to stand at the stove, making the first, second, third, compote and a bun, or just a little time or laziness, then this is like what you need.
  • So, we take the minced meat, put an onion in it, a little soaked rolls, salt, pepper, beat off.
  • In a frying pan, or in a pressure cooker, or a slow cooker, fry the onions and carrots.
  • Move to the side, lightly fry the meatballs.
  • I cooked in Shtebe, but I fried everything in a pan
  • While the meatballs are fried, put rice, finely chopped tomato, green onions in a saucepan, I also put a spoonful of dill ice cream. Salt, pepper. Put meatballs with vegetables on top.
  • Risotto with meatballs
  • Pour in 2 cups of water or broth.
  • Porridge mode 14 min.
  • You can do it in a multicooker, be guided by the cooking time of rice in your multicooker.
  • Can be done on the stove.
  • The rice was soaked in juice from meatballs and frying, it turned out very tasty !!
  • BON APPETIT!!


Ekaterina2
Lerele, fast, simple, delicious! Just a working woman's dream.
CatNat
A cool recipe for the lazy, just for me I'll cook tomorrow!
Lerele
Ekaterina2, yeah, yeah, that's for sure, but it's also good for the heat, not to stand at the stove, and some even ask for meat in summer
CatNat, the lazy, everything comes, which makes me happy !!!
MariV
Ira, I also love simple recipes! : nyam: Bookmarked!
Lerele
MariV, and I love it, but with all sorts of devices, you don't need much time for cooking.
My husband is still wondering what is already done?
MariV
Yes, I can no longer imagine my life without kitchen bells and whistles.
Feta
Oh, how simple and delicious! Just what you need!
Essenia
All morning I've been puzzling over what to cook. I think I'll go to the site, maybe the girls will tell you something, and really lucky. Thanks for the helpful recipe. I’ll cook on the stove. Has already gone to embody!
NataliARH
Accept, Frau Lerele,
Risotto with meatballsRisotto with meatballs
I ruined everything, I got a plovetto with meatballs
Oh, I haven't eaten fried for a long time, so I made up my mind! (The next will be Mihasins with cottage cheese)
I rolled and fried the meatballs in flour, the rice was steamed with 1k1 water, the carrots and onions in my freezer are already ready fried constantly, instead of tomatoes 0.5 tsp. pasta .... it turned out straight pilaf, delicious! THANK YOU, Irish!
Lerele
NataliARH, the main thing is that it is delicious !!!!
By the way, you don't have to fry the meatballs, I did that too, I didn't fry anything at all, I just put everything in a saucepan. And I added a little ghee to make the rice juicier. And you didn't have enough water, but pilaf is good too !!!
I have been doing this since my youth, like they used to make it out of handy products in a pot, but there was nothing to fry on, and it turned out awesomely delicious. It wasn't called risotto then
NataliARH
Duck, I thought that the perennial would still not be like in risotto, so I took 1k1))))
And then I, too, already thought that it is possible without frying, but you didn’t indicate although you’re also a dieter))))

And I don't fry anything in pilaf at all ... I throw everything off in layers and cook in CB, but it turns out pilaf in all respects, although before without CB I danced at the saucepan, then fry one thing, then another ...

in general, do not forget to indicate for those who are sluggish)))) it says the fried juice soaked the rice, so I did not even think about the unfried
lyudmia
Something I missed the topic
I will definitely try. Oh, I love these recipes that help out.
Lerele
NataliARH, I did not indicate, because the unfried meatballs give the rice around the ugly color, the juice stands out.Therefore, I fry them more often to seal this juice, and I just grease the pan with oil. And if the pan is good and does not stick to it, you can not oil it.

Essenia
Everything worked out great for me. Dill came out as a feature of this dish, and taste, and smell, and beautiful. The only thing that changed was that I added a pinch of turmeric for color, otherwise I still have some kind of pale carrot. And I don't like gray dishes.
Lerele
Essenia, to your health !!! I'm glad everything is ok.
By my laziness I like to cook everything simply and quickly.
Mirabel
LereleWhat kind of rice to use? Will it work especially for risotto or Basmati?
Albina
Quote: Lerele
Because of my laziness, I like to cook everything simply and quickly.
Simple, fast and tasty It will have to be done.
Lerele
Mirabel, I buy round rice from the Turks, and before for risotto I always bought a special one. And honestly, I don't understand rice at all, we rarely ate it before, apparently, the varieties were not the same, but now for a side dish and risotto, but pilaf somehow did not take root.
Lerele
Albina, do it, you will enjoy the speed of cooking
Tumanchik
Quote: Lerele
I buy round rice from the Turks, and before for risotto I always bought a special one. And honestly, I don't know much about rice
I didn't understand rice either before buying a multicooker. and now she began to sort it out on the sly, since rice in a slow cooker is a fairy tale! it even smells special. my husband fell in love with pilaf, and I finally learned how to cook it, otherwise it always turned out rice porridge. but my budget is very small, so I always save. I can't buy expensive rice. so now I buy cereals only myself (with my own hands and eyes). I choose the grains to be as even as possible and not whiteand matte. white rice is very dry, crumbles and absorbs a lot of water. I prefer round rice. if millet, then yellow, without colored heels (black, green ..). for porridge and pilaf I like rice not steamed. and on the side dish or rice balls - vice versa. if buckwheat, then as light as possible - I'd better fire it myself. usually bad buckwheat is very fried. pearl barley - light, the grains are rounder and as light as possible. what else? semolina is as pure as possible, even slightly yellowish-creamy. sorry to interrupt. if not in the subject - delete.
Mirabel
Tumanchik, Ir, so this is probably buying on the market and the choice is large!
We only saw Basmatti on it, I cook pilaf in a cartoon, but this is not pilaf, but rice. porridge with meat.
Rice for Risotto
Rice for desserts - that's very good for milk porridge
well, useful varieties
let alone buckwheat, millet and semolina ... these are the packs available in Russian stores.
Mirabel
Lerele, Thank you!!!! Sooo, well, just great! I have not yet got hold of a pressure cooker, I cooked in a slow cooker and with rice for risotto.
I pledged everything and left on business. Now I returned and they left meeattry. OOOo !!! Gorgeous!
Lerelechka! You have wonderful recipes, clean and always delicious! thanks for sharing them!
Lerele
Mirabel, very glad that I liked it !!! thanks for the praise !!!
And immaculateness is from laziness
Lerele
Tumanchik, I don’t understand cereals at all, by trial I found what I like, but this rice is not cheap, but delicious.
Thanks for the educational program, I will know now.
Tumanchik
Quote: Mirabel
Tumanchik, Ir, so you probably buy it on the market and the choice is large!
that you are Vika, which market is the most budgetary hypermarket. I walk like a mole on all the shelves. I compare and look out for all the cereals. I choose not to be expensive and beautiful. Basically I take Krasnodar, Crimean or simply Round. But this is just what we call cereals, and not at all from Krasnodar or Crimea. Mostly China. Buckwheat is mainly 1 grade.
Quote: Lerele
Tumanchik, I don’t understand cereals at all, I found by trial this what I like, but this rice is not cheap, but tasty.
Thanks for the educational program, I will know now.
Thank you for the delicious recipe! And the opportunity to share experiences.
Essenia
Girls, you cut me down without a knife. I read the posts about special rice and almost fell off my chair.I was already ashamed, I then cooked "simple" rice, but the taste was excellent. But thanks for enlightening! ")

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