Showing posts with label risotto. Show all posts
Showing posts with label risotto. Show all posts

Friday, 24 October 2014

Beetroot and Brown Rice Risotto

All my beets are coming up in my wee gardens and this recipe hit the spot. It's a bit messy having to peel the beet but just throw on some rubber gloves. This recipe comes from My Petite Kitchen Cookbook by Eleanor Ozich. Totally recommend grabbing a copy.

Ingredients
serves 4
takes 45 minutes to cook risotto but no stirring required
  • 4 Tbsp butter or olive oil
  • 1 large brown onion, peeled & roughly chopped
  • 4-6 garlic gloves, peeled and roughly chopped
  • 1 cup medium grain brown rice (I used a mix of wild, brown & black rice)
  • 500g peeled & grated beetroot (about 6 medium sizes beets)
  • 3 cups vegetable stock
  • 1/2 block feta, crumbled or parmesan cheese, finely grated
  • fresh thyme leaves, to garnish (or sage etc works too)

Method
  1. Melt 2 Tbsp of the butter in a large pan over a medium heat. Add the onion & garlic and cook stirring occasionally for about 10 minutes until soft and slightly brown.
  2. Add the rice and cook, stirring gently for 5 minutes or until grains are toasted & fragrant.
  3. Reduce the heat to low, add the beetroot, stock & 500ml (2 cups) of water. Simmer uncovered for about 45 minutes, until most of the liquid has been absorbed.
  4. Stir in remaining butter and half the cheese. Add a large pinch of sea salt & freshly ground black pepper.
  5. Divide the risotto among 4 bowls, serve warm sprinkled with thyme and remaining cheese. Enjoy!


Source: My Petite Kitchen Cookbook by Eleanor Ozich

Sunday, 8 June 2014

Annabel's Prawn and Bok Choy Risotto

Another great recipe from my favourite kiwi chef, Annabel Langbein from Simple Pleasures - The Free Range Cook. This is the first risotto made by my partner and he found it super easy and I love the Asian fusion.

Ingredients
Prep time: 15 mins
Cook time: 25-30 mins
Serves: 2

  • 3 tbsp butter or olive oil 
  • 2 medium onions, finely chopped 
  • 2 tbsp finely grated fresh ginger
  • 1½ cups risotto rice
  • 4½ cups hot chicken stock
  • finely grated zest of 2 limes
  • salt and ground black pepper
  • 350g (about 2 cups) shelled prawns, halved lengthwise
  • ¾ cup fresh or frozen peas
  • 4-5 small or 2-3 medium bok choy, cut into 1cm pieces
  • 2 tbsp lime juice 
  • 3 tbsp coarsely chopped coriander leaves
Method
  1. Heat butter or oil in a deep, heavy-based pot and gently fry onions and ginger until soft but not browned (about 5 minutes).
  2. Add rice and stir over heat for 2 minutes to lightly toast. Add hot stock and lime zest (reserving a little zest for the garnish) and season with salt and pepper. Stir to combine, cover and cook over a very low heat until almost cooked (about 15 minutes). 
  3. At this point, test the rice – it should have a tiny white core in the centre of each grain. If the core is bigger, continue cooking another few minutes. It needs to be almost cooked before you add the final ingredients. If the rice begins to dry out, add another half cup of hot stock or water – it should be quite soupy.
  4. Stir in the prawns and peas, cook for 1 minute then add the bok choy and cook another 2 minutes. Stir in the lime juice and coriander (reserving a little coriander for the garnish) and adjust seasonings to taste. To serve, sprinkle with the reserved lime zest and coriander. Enjoy!