Risotto isn't something I would otherwise make, but we had an open container of vegetable broth and its something that had been in the works in the back of my mind so I decided to give it a try. I know usually people think that risotto is something that requires a lot of work and time but it really doesn't! It's more sophisticated than just your average pot of pasta, and much more inviting in taste. I decided to use the vegetables I already had in the kitchen, but did have to go out and buy a specific type of rice. I used arborio rice because from what I had read online, that was the perfect type of grain for risotto. Its not entirely a one pot wonder, but mostly easy on the dishes as well.
Ingredients
15 stalks asparagus
1/2 head of broccoli
1/2 white onion (diced)
5 cups vegetable broth
4 tablespoons butter (room temp)
salt to taste
pepper to taste
parmesan reggiano cheese
In a medium sized pot, pour in your vegetable broth - keep it on a low simmer and that is all it needs to do until the end of the rest of the procedure. In a large pan, add in 4 tablespoons of butter and let it melt. Slowly and steadily let that happen, you want to keep an eye on it. Don't turn the heat more than medium-low otherwise your butter will brown. Once the butter seems to be melting away, add in your onions and let them soak in the madness. You want your onions to become clear before you add in your rice. CORRECT! The uncooked rice goes into this pot. (weird, right? just watch!) As your rice cooks amongst the butter and the onions wait for it to turn brown. While the rice is browning, start blanching your vegetables. (boiling water, pinch of salt and just let the vegetables turn bright green (8-10 minutes), then throw them in an bowl of cold water and some ice to stop the cooking process)
Once you've noticed the rice is brown, start laddling in your vegetable broth, about half a cup at a time. Each time you add in the broth, mix everything around. Don't add more broth until the previous amount has been completely absorbed. Make sure to keep mixing everything around, things can easily get stuck to the bottom and to the sides of the pan. Once all your broth has been added into the rice, give it a taste. You want the rice to be al-dente; meaning still have a bit of a bite but definitely no crunch. Once it has reached that point, you want to add in your vegetables and give it a coating of cheese.
Ingredients
15 stalks asparagus
1/2 head of broccoli
1/2 white onion (diced)
5 cups vegetable broth
4 tablespoons butter (room temp)
salt to taste
pepper to taste
parmesan reggiano cheese
In a medium sized pot, pour in your vegetable broth - keep it on a low simmer and that is all it needs to do until the end of the rest of the procedure. In a large pan, add in 4 tablespoons of butter and let it melt. Slowly and steadily let that happen, you want to keep an eye on it. Don't turn the heat more than medium-low otherwise your butter will brown. Once the butter seems to be melting away, add in your onions and let them soak in the madness. You want your onions to become clear before you add in your rice. CORRECT! The uncooked rice goes into this pot. (weird, right? just watch!) As your rice cooks amongst the butter and the onions wait for it to turn brown. While the rice is browning, start blanching your vegetables. (boiling water, pinch of salt and just let the vegetables turn bright green (8-10 minutes), then throw them in an bowl of cold water and some ice to stop the cooking process)
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| rice is browning with the onions |
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| rice fluffing with broth |
Once you've noticed the rice is brown, start laddling in your vegetable broth, about half a cup at a time. Each time you add in the broth, mix everything around. Don't add more broth until the previous amount has been completely absorbed. Make sure to keep mixing everything around, things can easily get stuck to the bottom and to the sides of the pan. Once all your broth has been added into the rice, give it a taste. You want the rice to be al-dente; meaning still have a bit of a bite but definitely no crunch. Once it has reached that point, you want to add in your vegetables and give it a coating of cheese.
AMAZING RUPAL!!
ReplyDeleteAw! Thanks Zainab!!
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