Monday, January 3, 2011

Summer Rissotto

Believe it or not but I only learnt to make rissotto last spring, and it's a good thing I did because it's fast becoming my new fave food! You can pretty much put anything in it and i intend to try various vegetables throughout the year - rissotto for every season. Plus some good vegetable stock and white wine makes for a very tasty meal! Sorry this post doesn't have a picture so you'll have to leave it to the imagination, but I can assure you it looked/tasted amazing! Oh and I used proper rissotto rice (arborio) but it can also be made with brown rice it just tastes longer - but its a healthier option and also a slightly different flavour.

Ingredients:
2 cups arborio rice
1 cup white wine
7 cups vegetable stock
1 red onion
1 cup frozen peas
1 cup fresh chopped green beans
1 lemon (grate the lemon zest then squeeze the juice)
salt n pepper
olive oil

First finely chop the red onion and sautee for a few mins in the olive oil, then add the rice and stir fry for a few mins till the edges turn white. Add 1/2 a cup of wine and stir constantly until it's absorbed then add the remaining wine and continue stirring until it's absorbed.

Continue to add 1/2 cup of stock at a time stirring until it's absorbed for about 20 minutes. Then add the vegetables and more stock and continue until the rice is soft and cooked. Add the lemon zest and juice and salt n pepper and stir well then serve!

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