My mom is a vegetarian and my brother in law is allergic for nuts. I find it always hard to cook for my family as there are a lot of things to think about. Meat and fish are already eliminated by my mom and all kinds of nuts and a special specie which is called lupin definitely can’t be in the dish as we don’t want to carry my brother in law to the hospital. But I think they all like this new vegetarian risotto! I got it from my friend Eelke, but she made is slightly different, with pearl barley in stead of risotto.
Everything you need: 200 g risotto, butter, olive oil, 2 stalks of celery, 2 small shallots, 4 cloves of garlic, fresh thyme, paprika powder, chili powder, 1 bay leaf, 4 pieces of lemon peel, a can of tomato diced tomatoes, 7 dl vegetable broth, 3 dl passata, peas, feta and oregano.
Slice the celery, shallots and garlic in little pieces and let it stew in a pan with butter and olive oil for a few minutes.
Now add everything else, except the feta and oregano. Let it cook a little bit and stir regularly. If the risotto is not done yet, you can add some more water. It should take about 15 – 20 minutes.
In the meantime: mix the feta with oregano and olive oil
And it’s done! Add some feta on top and enjoy your dish. Be careful though, you don’t want to eat up the lemon peel, bay leaf and thyme.
It’s a great September day. Cooling down from the summer but really sunny. It’s warm in the sun and you can walk in your tshirt today if you’re not walking on the shadow side of the way. So theoretically I should be sitting on the terrace enjoying a white wine while chatting with my friends. But in practice I’m figuring out how to make a quick paella! I wasn’t sure how to call this dish because it’s not really a paella but not really risotto as well. Maybe you know a good name?
What you need: Risotto, chorizo, onion, paprika, saffron, tomato paste, broth (about 750ml), peas and seafood.
Step 1: slice the chorizo in little pieces and fry it in a pan
Step 2: slice the onion and paprika
Step 3: put the fried chorizo onto a plate and fry the onion and paprika in the same pan
Step 4: add the risotto and wait until the rice shines (do you say it like that?). I didn’t have that much risotto left, you can use more if you want (300 grams should be fine)
Step 5: add the tomato paste and saffron
Step 6: Add the broth, one bit at a time until the rice is done.
Step 7: add the peas and let it stir for a while
Step 8: now add the seafood and risotto
And your very quick risotto paella is done!
Last week I made a really nice risotto with seafish, using this recipe. I think it was super tasty and easy to make.
What you need: risotto rice, onion (I prefer shallots but they were sold out…), sea fruit, vegetables like carrot, peels and green peas, fish bouillon, cheese (i chose parmesan) and some olive oil.
Step 1: heat the oil and fruit the chopped onion. Add the risotto and stir so the rice will be coated with oil. Cook some water for the vegetables and bouillon in the meanwhile.
Step 2: you can choose now to make the risotto with or without wine. If you do, add half a cup of dry white wine and stir until it’s fully absorbed. Now add a bit of the fish bouillon and wait until it’s fully absorbed. Stir constantly so the rice will not to prevent the rice sticking to your pan. Repeat this until the risotto is done, which is probably after 20-30 minutes. Cook the vegetables in the meanwhile.
Step 3: add everything together and add some parmesan and pepper.
Step 4: mix it all together and the risotto is finished! Add some parmesan and put a little basilicum on top as garnishing. Bon appetit!