Improvised risotto

February 18, 2012
Last night, I was in the mood for something hearty, comforting, yet with the required daily servings of vegetables (and true, some think it's just FDA crap, but when my body lacks nutrients, I feel it - and so does everyone around me... Crappy mood and complaining about fatigue, rings a bell?). I looked in my fridge and decided to make risotto. Problem was, I didn't have the specific rice that makes a risotto creamy and all. I did it with regular rice, which is why I called it "improvised"; we can also call it "risotto with a twist".
(Stream of thoughts: Twist. Twist. Mmm, that makes me think, I should whip up a version with pickled lemons, or better, limes, and olives, and mushrooms... I'll try and let you know). 





Ingredients I used:
3 tablespoons of butter
1 fillet of olive oil
Green pepper, diced
Sun-dried tomatoes
Carrots, diced
(Note: the amount of veggies varies, depending on how much you want in your dish. I would say about a cup to a cup and a half in total)
Olives, black or green (normally I'd take the pits out, but I tend to be a little... uh, with a knife, especially when I'm cutting something tiny and slippery, so I just threw them in as is. Of course, if I were serving the dish to many people, I'd take the pits out, or better, have someone do it.)
Fresh parsley (optional, but since I had a lot of it...)
1 cup of rice (good enough for 2 to 4 people, or one very hungry redhead who pigged out)
2 cups of water
Salt
Spices and herbs: Paprika, oregano, peppercorn
Optional: Parmesan



The delicate procedure:
Heat a tablespoon of butter and the fillet of olive oil in a large pan. When melted, add the vegetables and stir for 3-4 minutes. Add the parsley.
(Note: you may wonder why I didn't include onions or garlic (which seems to be the most essential staple in American cuisine these days): I avoid both because chopping onions leaves a terrible scent on my hands that I can't get rid of for days, so I only use them when they're necessary to the recipe, for example, french onion. And since my only alternative to having ghastly garlic breath is downing an entire tin of Altoids, I avoid it at home; I don't particularly miss the taste. This may be hereditary, my grandmother hates garlic and can't stand a glimpse of it. No wonder she doesn't live in the States).
Add the rice and another tablespoon of butter. Stir with a wooden spoon until the rice is coated with the melted butter and translucent. Add the olives.
Add the water and the spices and herbs. Cover and let it cook for 15 minutes or until all the water is gone and the rice tastes cooked (I like it al dente. Well, I'm Mediterranean.). Turn the heat off, add the last tablespoon of butter and stir, letting it melt and coat the rice and vegetables. You may also mix in Parmesan before serving.
Enjoy the deliciousness.





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1 comment:

fashionsastranger said...

this looks so delicious lady :) I want to eat it now- I love a hearty veggie dish! It's been weird since I've been home, cause my parents, or my other half's parents cook dinner every night. But me and him love cooking, so while it sounds like luxury, all I want to do is cook up a storm like you and your veg :) xx

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