A WHOLE-GRAIN RISOTTO RECIPE

It is low in fat, contains seasonal ingredients and lots of fresh spices.

 

Necessary products for 4 servings:

1 tsp brown rice soaked for at least 30 minutes in water

4 pcs. roasted red peppers cut into strips

2 pcs. tomatoes – peeled and cut into cubes

2 pcs. zucchini – peeled and cut into cubes

2 pcs. carrots – peeled and cut into cubes

1 clove garlic

1 onion

1 tbsp. high quality cow milk butter

finely chopped Rosemary

salt

paprika

12 basil leaves to serve (optional)

 

Method of preparation:

Onions and garlic are finely chopped and stewed with a little water in a saucepan. When soft, add the rice. It should start to stick slightly and rattle on the bottom. Add the spices before boiling. After a while add 2 tsp. warm water in small portions with stirring so as not to stick. When the liquid is almost absorbed, add the tomatoes, peppers, carrots, zucchini and butter. Mix everything well and transfer to a pan. Bake for another 20 minutes in an oven preheated to 200oC. It can be served with a small amount of sprinkled parmesan and basil leaves.

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