Risotto – not for Otto, but for me
It’s a quick meal – and you can combine anything you want. Just add the veggies you’ve got and follow the instructions.
For one person I use:
1 small onion (chopped)
olive oil or butter
1/2 cup (250 ml) risotto rice (Arborio)
about 1 cup (500 ml) vegetable stock
this time, I used about 1 handful of arugula (=Rucola)
if a bottle is open: a little bit of white wine
or if you want: some lemon juice (of about 1/2 lemon)
Heat the oil in a pot, sauté the onions until translucent. Add the rice and sauté until translucent as well. Then add a little bit of the stock (just to cover everything, not more) and bring to a boil. Stir once in a while. When the liquid has nearly evaporated, add more stock (until everything’s covered), go on this way until the rice is creamy and al dente. Cut the arugula a little bit and add it, add whine or lemon juice. Stir well, let simmer for maybe 1-2 minutes. Season with pepper. Serve with grated parmesan cheese!
Filed under: Recipes: Grains and cereal products | 3 Comments
Tags: Italian, rice, vegan