Risotto with Vegetables and Spirulina Recipe

From Dorothy McNett's Recipe Book.

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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
1/2 cup finely diced onion or shallot
2-3 green onions, diced
1 - 2 small zucchini, cubed
1/4 cup chopped fresh parsley
1 cup carnaroli or arborio rice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 cup white wine
4 cups hot vegetable broth
1/3 cup cream (or use hemp milk, almond milk...)
2-3 tablespoons spirulina
freshly snipped parsley or other herbs for garnish

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.

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