warming risotto

2 Oct

photo (21)Risotto makes for a fantastically comforting meal.

As the weather turns chillier, it’s soothing to eat something that warms your belly, and is naturally comforting.

Risotto is usually made from arborio rice, but there are other starchy rices like carnaroli that are deemed to be even better tasting than the latter.

Similar to pasta, risotto thrives with the addition of all different kinds of ingredients. Take these two traditional recipes for example: risi e bisi – risotto with fresh spring peas and pancetta cooked in a pea broth, or risotto alla Milanese – cooked in beef broth with beef bone marrow, lard, cheese and saffron.

Quite versatile!

Here’s a simple recipe that will have you and your family enjoying delicious bowls of creamy vegetarian risotto on the dinner table tonight:

Serves 4 Prep time: 5 minutes Total time: 45 minutes

Ingredients: 

  • 1 C arborio or carnaroli rice
  • 4 C veggie stock, divided
  • 3 tbsp olive oil
  • 1/2 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 sweet potato, cubed
  • 2 portobello mushrooms, cubed
  • 1 small zucchini, cubed
  • sea salt
  • black pepper
  • pecorino romano, or parmegiano reggiano

Directions: 

1. Prep: Prep your veggies, and risotto rice. Save some raw minced garlic to top off your risotto at the end.

2. Cook: In a pot, sauté onions with olive oil until translucent, 5 minutes. Stir in arborio rice, let toast for 5 minutes. Add in 1/2 cup of veggie stock, let simmer and absorb. Keep adding in veggie stock and stir risotto until cooked and al-dente, ~30 minutes (taste for doneness). In the meantime, add olive oil to another pan and sauté your veggies, cover but stir often. Cook for 10-15 minutes, until sweet potatoes are tender. If you need more liquid, add in a touch of water.

3. Combine: Once risotto is al-dente, add in all your cooked veggies, stirring to meld the flavors together.

4. Serve: Portion out the risotto, and top with a sprinkle of pecorino or parmigiano, sea salt and black pepper. Enjoy!

One Response to “warming risotto”

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  1. Purple rice [Riso viola] | {LaCaccavella} - October 3, 2013

    […] warming risotto (butterbeanskitchen.wordpress.com) […]

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