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Risotto with Vegetables and Spirulina
From Dorothy McNett's recipes at www.dorothymcnett.com. Use this as your basic risotto recipe, adding or substituting other vegetables such as mushrooms, garlic, leeks, etc. Adjust the seasonings with spices and herbs, such as saffron, oregano, basil, parsley etc. I especially like adding wonderful green spirulina for a nice color and fabulous nutritional value.
2 tablespoons olive oil or butter
In heavy bottomed saucepan heat oil or butter and then cook and stir the diced onions, zucchini and parsley until tender but not browned, about 3-4 minutes. Stir in the rice, salt and pepper stirring well to coat the rice kernels with the oil. Add the wine and cook until wine is absorbed. Add the HOT broth in 1/2 cup increments, stirring until liquids are absorbed and then adding 1/2 cup more, etc. Do this on simmer, not rapidly boiling, until the rice is creamy and tender. This will take about 15-20 minutes total time. Remove from heat, allow to stand a few minutes and then stir in the cream and spirulina. Taste and adjust the seasonings as desired with salt and pepper. (It all depends on how salty and spicey the broth is) Garnish with snipped fresh parsley.
Recipe created 2009-04-26.