I love risotto. But I
am not the type of person to sit at the stove, methodically adding a ladle of warm
chicken broth every five minutes until the rice is plump and creamy.
So I cheat: I add two
to three cups of chicken stock to prepared rice, cover the pot, and let the
rice simmer. In 20 minutes, I simply
have to add a bit more liquid, a pat of butter, and Parmesan cheese, and it is
ready to serve.
I do start with the traditional basics, though. I melt butter and blend it with olive oil,
then sauté garlic, onions, and other vegetables until they are soft. As a final step, I add the rice and stir iuntil it is completely covered in butter and oil, then cook it until it just
starts to brown. THEN I add the chicken
stock, cover the pot, and let the rice simmer for 20 minutes.
It is a simple, easy meal for a warm spring night, when
vegetables have just started to come in and no one wants to heat up the kitchen! Of course, you can add any meat or seafood you choose to this recipe, but sometimes, the taste of fresh produce is quite satisfying.
Spring vegetable
risotto
3 TB. butter
1 TB. olive oil
3 cloves of garlic, minced
¼ c. green onions, chopped
Optional: ¼ c.
mashed potatoes or pureed cauliflower
¼ c. red bell pepper, chopped
Optional: Jalapeno
pepper, diced
¼ c. shredded carrot
¼ c. frozen peas
¼ c. frozen corn
2 tsp. Herbes d’Provence
1 1/3 c. Arborio or while long rain rice
3-4 c. chicken stock
Optional: ¼ c.
white wine
1 c. grated Parmesan cheese
Salt and pepper
In a sauce pan, melt two tablespoons of butter and mix in the olive
oil. Saute the garlic, and green onions,
until they are soft. Add the rice and
stir, making sure all of the rice is completely coated. Saute until the rice just begins to turn
brown.
Add the chicken stock and peppers, and stir. Bring the mixture to a boil, and then turn
down the heat. Cover, and
let pot simmer for about 20 minutes, until the liquid is absorbed. Add additional chicken stock, carrots, peas, corn,
and Herbes d’Provence, and let simmer until the mixture is wet, but
creamy. Remove from the heat, add one tablespoon butter and the Parmesan cheese, and stir.
Taste, and season if desired with salt and pepper.
Let sit for a few minutes and serve.
Spring vegetable
risotto, deconstructed
3 TB. butter
1 TB. olive oil
>Fat alert: Butter and oil are fats. The amount of fat may be reduced or eliminated, however, if the vegetables are roasted in the oven, and the rice is lighted misted with a cooking or light margarine spray.
>Ingredient alert: The butter and oil add a rich flavor and creaminess to the risotto. If the amount is reduced, consider adding mashed potatoes or pureed cauliflower.
3 cloves of garlic, minced
¼ c. green onions, chopped
Optional: ¼ c.
mashed potatoes or pureed cauliflower
¼ c. red bell pepper, chopped
Optional: Jalapeno
pepper, diced
¼ c. shredded carrot
¼ c. frozen peas
¼ c. frozen corn
>Health alert: Most of the vegetables listed above may be banned or limited on various diet plans. Choose the vegetables that best meet your dietary needs.
2 tsp. Herbes d’Provence
1 1/3 c. Arborio or long-grain rice
>Health alert: Risotto is creamy, in part, because of the gluten in the rice. Gluten-free rices are available, and may be used in place of Arborio rice. However, to ensure the mixture is creamy, consider adding mashed potatoes, pureed cauliflower, or cream.3-4 c. chicken stock
>Fat alert: Commercial chicken broth may be high in fat. Reduced-fat versions are available. In the alternative, thin the broth with water or use a lemon-infused water instead.
>Health alert: Chicken broth is made with meat. If this is a dietary concern, vegetable or seafood stock may be used.
>Ingredient alert: In this recipe, the chicken broth is used to season the rice. However, commercial chicken broth may be high in salt. Low-sodium versions are available. In the alternative, make your own and eliminate the salt, or use water infused with lemon.
>Health alert: Commercial chicken broth may contain MSG. If this is a dietary concern, check the product label carefully.
Optional: ¼ c.
white wine
1 c. grated Parmesan cheese
>Fat alert: Cheese is high in fat, but reduced-fat varieties are available. In the alternative, the amount used may be reduced.
>Health alert: Cheese is high in salt. Low-sodium varieties are available. In the alternative, the amount used may be reduced.
>Health alert: Cheese is a dairy product. If this is a dietary concern, vegan substitutes are available. However, check the product labels carefully. Many vegan varieties are high in fat.
Salt and pepper
(Follow the instructions above.)
